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■A*- 8 * > CA - 

CHARLES APELL'S 

TWENTIETH 

CENTURY CANDY 

TEACHER 



All rights reserved by the author 
of this book 



Copyright 1912 
By Charles Apell 







If y.*^ 

©GU330113 



m 



INTRODUCTION 

Having spent 17 years in some of the leading 
houses of the United States who are turning out 
at the present time tons of candy daily and are 
using all the latest up-to-date machines in the 
manufacturing of all different grades of candies, 
I am offering to the manufacturer and candy 
maker the most complete up-to-date book that was 
ever put on the market. All these formulas have 
been tried out and if the candy maker follows 
these formulas carefully he will be able to turn 
out a complete line of up-to-date goods, as I 
thoroughly explain everything in the cooking 
whether by steam, fire or vacuum work. Every 
manufacturer in the wholesale and retail trade 
should have a copy of this up-to-date book show- 
ing how candy is made on the larger scale with 
all the latest up-to-date machines. 

The price of this book is within reach of all 
who are interested in the art of candy making. 

Charles Apell, 
Author of the Twentieth Century Candy Teacher. 

All rights of reproduction and translation 
reserved by Charles Apell. 




CHARLES APELL 



Twentieth Century Candy Teacher 



In the making of caramels on a wholesale 
scale you must have stirring kettles and cook by 
steam, and when making caramels off skimmed 
milk or whole milk you have got to have a mixing 
tank to mix your sugar, glucose and milk, which 
is on the first floor or basement. Then you must 
have a rotary pump to pump your mixture up to 
your tank in your cooking room ; then have a pipe 
system from your tank above each cooking kettle 
and also a suction pipe and fan to take away the 
steam from all your cooking kettles; and as for 
slab for cooling is too slow you must have iron 
frame trucks that hold 8 or 10 pans with end 
bars to hold the candy in the pans. Then have 
two cold air fans or blowers boxed in and when 
you fill a truck run them in front of your cold air 
blowers to cool them. Your caramel goods are 
ready to go to the sizing machine. 

Your butter or fat and flour or starch must 
be added after your mixture is in the cooking 
kettle before you turn on the steam. There are 
a good many different kinds of fat for caramels 
and fudge and nougat work. The most satis- 
factory fat for caramel or fudge work I have 
used is C. B. butter and Nucoa butter, as you will 
find by experience that they don't leave a taste in 
your mouth when you have eaten a caramel, as I 
have tried everything from cottonseed oil to 
cremole and parasub. These fats I mention cost 
little more, but it always pays to use something 
that don'e get rancid or leave an after taste when 
you have eaten a piece of candy; and as for 
nougat work, Nucoa butter you will find gives the 
best results. When cooking caramels made of 



6 Twentieth Century Candy Teacher 

condensed milk you do not need the mixing tank; 
you can mix your batches up in your cooking 
kettle according to the size of your stirring kettle 
—100 or 500-lb. batches. 

When cooking caramels never use any water 
unless you use half sugar and glucose. If you 
use more glucose than. sugar do not use any water, 
as it always makes your batch runny and does not 
have the body that it would if you did not use the 
water, and always when using flour mix your flour 
thoroughly with your glucose before turning on 
the steam. When cooking caramels for chocolate 
coated never cook your caramels to a crack when 
tried in cold water, as when people are eating a 
caramel they want something they can chew, and 
the same with stand-up caramels — must only be 
cooked to a hard ball when tried in cold water. 




Caramel Cooking Kettle 



Twentieth Century Candy Teacher 7 

4 FOR lc WRAPPED CARAMELS 

Caramels made of skimmed milk 

460 lbs. glucose 
170 lbs. sugar 
1380 lbs. skimmed milk 
100 lbs. corn flour 
15 lbs. fat or C. B. butter 
Put your glucose and sugar and skimmed milk 
in mixer with stirrer, then pump your batch to 
your tank in your cooking room, then drain your 
mixture from tank to your cooking kettle and add 
your flour and fat, then turn on steam and cook 
your batches to a very light crack when tried in 
cold water. Do not use ice water when testing a 
batch of caramels. 

4 FOR lc CARAMELS 

Made of condensed milk 

150 lbs. glucose 
50 lbs. sugar 
50 lbs. condensed milk 
30 lbs. corn flour 
6 lbs. of C. B. butter or fat 
Run your glucose in your kettle, then add your 
corn flour and mix your flour with your glucose,, 
then add your sugar and condensed milk and fat. 
My formula does not call for any water, as the 
water keeps the caramels from having a body, for 
if you use water your batch will look runny and 
be liable to stick to the wrappers. These cara- 
mels are sold on the market for Sy 2 c and are 
wrapped on the machine. 



8 Twentieth Century Candy Teacher 

CARAMEL ICED BUDS 

Centers made of skimmed milk and whole 
milk that has not been separated or the cream 
taken out of the milk by machine. 
600 lbs. glucose 
180 lbs. sugar 

1030 lbs. skimmed milk 

1000 lbs. whole milk 
120 lbs. corn flour 
30 lbs. fat 

Mix your glucose flour and milk in a mixer. 
Then when mixed start your rotary pump and run 
up to your tank above your cooking kettles and 
have your pipes to come down over each cooking 
kettle and let in about 120 lbs. to a kettle and 
cook, and add 2 lbs. of fat to every 100 lbs. 
Cook to crack. Pour out in sheet iron pans with 
6 pans to a truck, and to cool run your truck in 
front of a cool air blower. When cool enough 
to handle size down with your sizing machine and 
cut in strips and run through bear rolls. Then 
they are ready to be dipped in icing. For icing 
recipes turn to page No. 31. 

CARAMEL ICED BUDS 

Made of condensed milk 

100 lbs. glucose 
10 lbs. flour 
35 lbs. sugar 
30 lbs. condensed milk 
3y 2 lbs. fat 
Cool to crack when tried in cold water. Pour 
out on cool water slab ; when partly cool size and 



Twentieth Century Candy Teacher 9 

cut on a ripper machine in strips and run through 
rolls out on a sheet iron table; then break up 
with paddle. 

FILBERT CARAMEL WRAPPED 

No. 1 

2 for lc — Made of whole milk 
200 lbs. glucose 
75 lbs. sugar 
18 lbs. flour 
600 lbs. whole milk 
10 lbs. fat 

20 lbs. ground filberts 
Cook to hard ball. 

No. 2 

Made of condensed milk 

200 lbs. glucose 
75 lbs. sugar 
18 lbs. flour 
100 lbs. condensed milk 
10 lbs. fat 

20 lbs. ground filberts 
Cook to hard ball. 

FINE BOX CARAMELS 

2 for lc — Wrappedd 

Made of skimmed milk and whole milk 

No. 1 
200 lbs. glucose 
70 lbs. sugar 



10 Twentieth Century Candy Teacher 




Power Sizing Machine. 



350 lbs. skimmed milk 
400 lbs. whole milk 

20 lbs. flour 

15 lbs. fat 
Cook to hard ball. 



No. 2 

Made of condensed milk 

200 lbs. glucose 
70 lbs. sugar 
100 lbs. condensed milk 
15 lbs. flour 
15 lbs. fat 
Cook to hard ball. 

ROLY POLY CARAMEL CHEWS 

230 lbs. glucose. 
90 lbs. sugar 
70 lbs. condensed milk 
15 lbs. flour 
9 lbs. fat 



Twentieth Century Candy Teacher 1 1 

Cook to crack. 

Pour out on slab or in iron pans to cool; then 
cut in strips on the ripping machine and run 
through rolls. Wrapped. 



CENTER CREAM CARAMEL WRAPPED 

Vanilla Top and Bottom 

Caramel Part — Top and Bottom 
100 lbs. glucose 
60 lbs. sugar 
7 lbs. flour 
50 lbs. condensed milk 
5 lbs. fat 
Cook to hard ball. 

Center Part. 
100 lbs. glucose 
100 lbs. sugar 

ICED DIPPED CARAMEL 

White and Pink Icing 

3 gals water 
250 lbs. glucose 
250 lbs. sugar 
10 lbs. flour 
^ 12 lbs. fat 

Cook to crack, when tried in cool water. 
Always mix your flour with your glucose 
before turning on steam. Pour out on cool water 
slab and pull on pulling hook or machine. 



12 Twentieth Century Candy Teacher 

OLD FASHIONED MOLASSES 
CARAMELS— WRAPPED 

200 lbs. glucose 
75 lbs. molasses 
80 lbs. sugar 

6 lbs. fat 
10 lbs. flour 
Cook to crack. 
Pull on machine and wrap. 

BANANA CREAM CARAMEL 

1 gal. water 
100 lbs. glucose 
75 lbs. sugar 

4 lbs. flour 

6 lbs. fat 

Cook to light crack or 255. 

Pour out in pans or cool slab and pull on 
machine or hook. Color banana color and flavor 
with banana flavor, and wrapped in yellow paper. 

MAPLE CARAMEL 

90 lbs. glucose 

70 lbs. sugar brown 

20 lbs. molasses 

7 lbs. flour 

5 lbs. fat 

1 gal. water 

10 lbs. maple sugar 
Cook to 258 or light crack. 
5 lbs. fat 
4 lbs. flour 

2 gals, water 



Twentieth Century Candy Teacher 13 

Cook to very light crack when tried in cool 
water. 

Pour out in pans or cool slab and when cool 
enough to handle pull on the machine very light. 
Then take and size down your caramel; part one- 
third the thickness of your pans, which must be 
greased light so as not to stick to the bottom of 
the pan, then size down your center or pull; part 
one-third and put on your caramel part for the 
top ; let stand for awhile so that they will settle 
together, then size and cut any size and wrap. 

ONYX CARAMEL— Stand Up 

Part 1 

15 lbs. glucose 
1 5 lbs. sugar 

2 lbs. flour 

2 lbs. fat 
35 lbs. condensed milk 

5 lbs. bitter chocolate 
Cook to hard ball. 

Part 2 

Now cook. 

12 lbs. glucose] 
12 lbs. sugar j^Cook to 260 
1 qt. water j 
Dissolve 8 oz. gelatine in 1 y 2 pts. water. 
Beat up in nougat kettle very stiff; then add 
2 lbs. C. B. butter. 

When your first batch is cool cut up in caramel 
size and spread out on greased marble. 



14 Twentieth Century Candy Teacher 




Twentieth Century Candy Teacher 15 

MINT CHICLETS 

Chocolate Dipped 

50 lbs. glucose 
90 lbs. sugar, A 
8 gals, water 
Cook to 270. 

Popr out on cool slab and when cool pull on 
machine and flavor mint; then run through roll. 
When cool dip in chocolate. 

BUTTER DAINTIES. 

50 lbs. glucose 
25 lbs. brown sugar 
25 lbs. granulated sugar 
3 lbs. butter 
2 lbs. flour 
Cook to 275. 

Add 6 oz. salt, y 2 gal. oil lemon. 
Pour out on slab ; when cool run through 
rolls. 

MOLASSES SCHUMP 

Chocolate Coated 

1 gal. water 
50 lbs. glucose 
30 lbs. brown sugar 
15 lbs. granulated sugar 
15 lbs. molasses 
2y 2 lbs. fat 
Cool to 260. 
Add 2 oz. of soda. 

Pour out in pans or cool slab; when cool pull 
on machine and run through rolls. 



16 Twentieth Century Candy Teacher 

MOLASSES CHIPS 

30 lbs. glucose 
40 lbs. sugar 
20 lbs. molasses 

1 gal. water 
Cook to 270. 
Add 2 oz. of soda. 

Pour out in pan or on slab. When cobl pull 
and run through chip roll. 

FINE STAND UP CARAMEL 

For retail trade — Vanilla 

1 6 lbs. glucose 
16 lbs. sugar 

2 gals, of 20 per cent cream 
30 lbs. condensed milk 

3 lbs. C. B. butter 

Cook to hard ball. Add 8 lbs. almonds. 

SNOW DROPS FOR ICED DIPPED 

105 lbs. glucose 
30 lbs. flour 
30 lbs. molasses 
50 lbs. sugar 
75 lbs. condensed milk 
6 lbs. fat 
Cook to crack. 

When cool run through sizing machine and 
then the ripper and cut in strips for the rolls of 
the bead shape. 



Twentieth Century Candy Teacher 17 

UNWRAPPED GARAMEL 

Vanilla and Chocolate 

1 2 lbs. glucose 

1 2 lbs. sugar 

45 lbs. condensed milk 

Zy 2 lbs. fat 

5 lbs. flour 
Cook to hard ball. 




Caramel Wrapping Machine. 



MILK CARAMEL WRAPPED 



50 lbs. glucose 

25 lbs. sugar 

20 lbs. molasses 

10 lbs. condensed milk 



18 Twentieth Century Candy Teacher 

3 lbs. flour 
3 lbs. fat 
Cook to 258. 

Pour out on cool slab and when cool pull very 
light on machine. 



PAIL CARAMEL THE FAVORITE 

Machine Wrapped — 4 for lc 

190 lbs. glucose 
90 lbs. sugar 
60 lbs. flour 
35 lbs. condensed milk 
9 lbs. fat 
Cook to light crack. 

Pour out in pan to cool or slab. When cool 
cut on machine caramel size. Vanilla, straw- 
berry, chocolate. 

CHOCOLATE ALMOND CARAMELS 

Unwrapped 

17 lbs. glucose 
16 lbs. sugar 

2 gals. 20 per cent cream 
30 lbs. condensed milk 

3 lbs. C. B. butter 

Add 5 lbs. bitter chocolate when solt ball. 
Cook to hard ball. 

8 lbs. of almonds 
Pour these caramels on a cold slab or else 
they will grain. 



Twentieth Century Candy Teacher 19 

STAND UP CARAMEL 

Vanilla and Chocolate 

25 lbs. glucose 
25 lbs. sugar 
100 lbs. condensed milk 
7 lbs. flour 
7 lbs. fat 
Cook to hard ball. 
For chocolate, add 5 lbs. bitter chocolate. 

STAND UP CARAMEL 

20 lbs. glucose. 
20 lbs. sugar 
35 lbs. condensed milk 
35 lbs. evaporated cream 
7 lbs. flour 

7 lbs. bitter chocolate 
Cook to hard ball. 

NO. 2 CHOCOLATE DIPPED 
FOR MACHINE 

50 lbs. glucose 
15 lbs. sugar 

8 lbs. flour 

2y 2 lbs. C. butter 
20 lbs. condensed milk 
Cook to hard ball. 

Always mix your flour with your glucose 
before turning on your steam or your stirring 
kettle. 



20 Twentieth Century Candy Teacher 

NO. 2 CHOCOLATE DIPPED FOR 
MACHINE— MADE OF SCRAP 

Melt down 50 lbs. of scrap stick candy or 
chocolate scrap and strain; then add 
20 lbs. glucose 
10 lbs. flour 
25 lbs. condensed milk 
3 lbs. C. butter 
Cook to hard ball. 

CHOCOLATE DIPPED NO. 1 
CARAMEL 

For 5 lb. box goods 

25 lbs. glucose 
15 lbs. sugar 
3 lbs. flour 
35 lbs. condensed milk 
2y 2 lbs. C. butter 
Cook to ball when tried in cold water. 
For fancy 1 lb. boxes, use pineapple and 
cherry pieces, which makes a fine eating chocolate 
dipped caramel. 

MOLASSES KISSES 

No. 1 
50 lbs. glucose 
25 lbs. sugar 

1 gal. molasses 

2 lbs. flour 

2 lbs. C. butter 

8 lbs. condensed milk 
Cook to 258 or light crack. 
Add 2 oz. vanilla. 



Twentieth Century Candy Teacher 21 



No. 2 

50 lbs. glucose 
25 lbs. New Orleans sugar 
2 gals, molasses 
2 lbs. corn flour 
1 y 2 lbs. butter 
Cook to 258 or light crack. 
Add 4 oz. salt 

y 2 oz. oil lemon 
1 oz. vanilla 




Pulling Machine. 



22 Twentieth Century Candy Teacher 

WHIPPED CREAM CARAMEL 

No. 1 

55 lbs. glucose \ 
50 lbs. sugar jl gal. water 
3 lbs. flour 
3 lbs. C. butter 
Cook to light crack or 258; then add 2 oz. 
of gelatine dissolved in 1 pt. of water. Mix 
thoroughly, then pour out in pans or cool slab. 
When cool pull on machine very light. 

No. 2 
55 lbs. glucose \ 
50 lbs. sugar ]l gal. water 
3 lbs. flour 
3 lbs. C. butter 
Cook to 270. 

Then add 1 qt. condensed milk and also 2 oz. 
of gelatine, y 2 pt. water. 

Pull on machine when cool. 

BLACK WALNUT KISSES 



No. 1 




50 lbs. glucose 




30 lbs. sugar 




2 lbs. flour 




2 lbs. C. butter 




Cook to 258. 




Add 2 oz. gelatine dissolved in Yz 


pt. of 


water. Mix before pourning out on slab. 


When 


cool pull on machine. 





No. 2 
50 lbs. glucose 



Twentieth Century Candy Teacher 23 

30 lbs. sugar 
2 lbs. flour 

2 lbs. C. butter 
Cook to 270. 

Add 2 oz. gelatine dissolved in y 2 pt. water, 
1 qt. of condensed milk; mix thoroughly before 
pourning out on slab. When cool pull on hook 
or machine. Take one-third of your batch and 
mix in 4 lbs. of black walnuts and then make a 
jacket of the rest of your batch and run through 
the kiss machine. Flavor your batch vanilla. 

PULL GOODS 

CARAMEL BLOCKS— WRAPPED 

60 lbs. glucose 
40 lbs. sugar 

3 lbs. flour 

3 lbs. fat or C. B. butter 

Cook to crack. 

Pour out in pans or cool slab; then pull on 
machine. Color half your batch pink so you will 
have white top, pink center, white bottom. 

FROZEN CREAM CARAMEL 

Caramel Part for Top and Bottom 
20 lbs. glucose 
10 lbs. sugar 
10 lbs. condensed milk 
1 lb. flour 

1 y 2 lbs. C. B. butter 
Cook to hard ball. 

Center 
55 lbs. glucose 



24 Twentieth Century Candy Teacher 

45 lbs. sugar 

1 lb. flour 

2 lbs. C. B. butter 
Cook to light crack or 256. 

Pull on machine very light. Then spread out 
on slab and size down your caramel part for top 
and bottom. Cut in size 1 inch square and wrap. 



STAND UP CARAMEL 

With Cream Center 

10 lbs. glucose 

1 6 lbs. sugar 

35 lbs. condensed milk 

1 y 2 lbs. flour 

2y 2 lbs. C. B. butter 
Cook to hard ball. 

Add 10 lbs. cream fondant made of 100 lbs. 
sugar, 30 lbs. glucose. Cook to 240. 
6 lbs. mazetta cream 
Pour out on slab, as this will take 2 slabs for 
bottom. 

Cream Center Part 
10 lbs. glucose 

17 lbs. sugar 

2 lbs. C. B. butter 
Cook to 254. 

Add 16 lbs. cream fondant. 
4 lbs. mazetta cream 

Mix thoroughly, then spread out on your 
caramel that is on the slab. 

Then cool your top the same as your bottom 
batch; let stand till cold, then cut in squares. 



Twentieth Century Candy Teacher 25 

CHEWING CANDY 

28 lbs, sugar 
1 6 lbs. glucose 
1 lb. C. B. butter 
Cook to 270. 

Then add 1 oz. of gelatine dissolved in y 2 
pt. of water and 1 pt. of condensed milk. Pull 
very light on hook or machine. Pull out in 
sheets the size of your tin pans. 
White, strawberry, chocolate. 

FINE NUT CARAMEL 

Stand Up Caramel 

9 lbs. sugar 
7 lbs. glucose 
1 gal. 20 per cent cream 
14 lbs. condensed milk 
\y 2 lbs. C. B. butter 
4 lbs. almonds 
Cook to hard ball. 

Add your almonds just before your batch is 
done, for if you add them after you will start 
your caramel to grain. 

For chocolate caramel add 4 lbs. of bitter 
chocolate. 



26 Twentieth Century Candy Teacher 




Twentieth Century Candy Teacher 27 

SOCIAL WRAPPED KISSES 

White and Pink Wrappers 

50 lbs. glucose 
30 lbs. sugar 
5 lbs. molasses 

1 lb. butter 

10 lbs. condensed milk 
Cook to light crack or 256. 
Add 2 oz. vanilla 

3 oz. salt 
Pour out on cool slab or pans. 

MOLASSES CHEWING KISSES 

50 lbs. glucose 
35 lbs. sugar 
15 lbs. molasses 

2 lbs. flour 

2 lbs. C. B. butter 
8 lbs. caramel paste 
Cook to 258 or crack. 
Add 1 oz. of gelatine in y 2 pt. of water. 
Pour out in pan or cool slab, pull on machine 
and run through kiss machine and wrap. To 
keep your kisses from sticking on your table run 
then in powdered sugar. 

CARAMEL BUTTER SCOTCH 

For 25 lb. cases 

50 lbs. glucose 
30 lbs. sugar 
25 lbs. condensed milk 
7 lbs. butter 



28 Twentieth Century Candy Teacher 

Cook to light crack. 
Add 6 oz. salt 

2 oz. vanilla 

y 2 oz. oil of lemon 

CHOCOLATE DIPPED CARAMEL 

3 for lc 

65 lbs. glucose 
20 lbs. sugar, Southern 
9 lbs. flour 

15 lbs. condensed milk 
2y 2 lbs. C. B. butter 
Cook to hard ball. 
Dip on machine. 

FIG CARAMEL 

Chocolate Dipped or Bon Bon Dipped 

30 lbs. glucose 
17 lbs. sugar 
20 lbs. condensed milk 
1 y 2 lbs. C. B. butter 

3 lbs. ground figs 
Cook to soft ball. 

MOLASSES KISSES 

Made With Caramel Paste 

50 lbs. glucose 
25 lbs. sugar 

5 lbs. molasses 

1 lb. butter 
10 lbs. caramel paste 



Twentieth Century Candy Teacher 29 

Cook to crack. 
Add 3 oz. salt 

2 oz. vanilla 
Pull on machine or hook. 

CARAMEL PASTE 

70 lbs. glucose 

10 lbs. caramel starch 

20 lbs. fat 

22 lbs. condensed milk 
Cook to soft ball. 
Pour out in pans to cool or greased slab. 



30 Twentieth Century Candy Teach 



er 




Iceing Beater. 



Twentieth Century Candy Teacher 31 

ICING FOR DIPPING 

■No. 1 

5 gals, of water 
2 lbs. french gelatine 
5 lbs. glucose 
100 lbs. granulated sugar 
Dissolve your gelatine in hot water; then add 
your glucose. 

Then add your granulated sugar ; then start 
your stirrer and mix slowly till your sugar is dis- 
solved that you can not see any grain in your 
batch. Do not boil. Pour out in tin tubs; let 
stand till cool, then beat up in your icing breater. 

No. 2 

40 lbs. 4X powdered sugar 
1 y 2 gals, of water 

y 2 lb. french gelatine 
1 lb. powdered gum arabic 
Dissolve your gelatine and your powdered 
gum arabic in hot water. Then pour on your 4X 
sugar and beat up till stiff. 

No. 3 

30 lbs. 4X powdered sugar 

y 2 lb. gelatine (french) dissolved in hot 
water 

1 gal. water 

Beat up in your icing beater stiff, then add 5 
lbs. of fondant cream. 

TRANSPARENT ICING 

2 oz. of ice line powder 



32 Twentieth Century Candy Teacher 

1 qt. of water (hot water) 

Dissolve thoroughly. Then add y 2 lb. of 
fondant cream and 1 pt. of dissolved ice lime in 
bon bon kettle and add powdered sugar to stiffen 
your syrup ; then dip by hand or fork. 

MOLASSES COCOANUT SQUARES 

For pails, cut in size y^ in. thick, 1 in sq. 
50 lbs. glucose 
35 lbs. sugar 

2 lbs. flour 

2 lbs. C. B. butter 

2 gals, molasses 
Cook to hard ball. 

Add 30 lbs. fine cocoanut 
10 lbs. thread cocoanut 
Pour out on greased slab with sugar; size 
down and cut on machine. 

COCOANUT STACKS 

30 lbs. glucose j 

30 lbs. sugar jCook to 243 

3 oz. vanilla 

Add all the thread cocoanue you can stir in; 
then pour out in a seive on slab; let drain; then 
form into stacks any size, large or small. For 
molasses color use 10 lbs. molasses. 

ICING FOR DIPPING 

6 gals, of crystal syrup 
Soak 1 y 2 lb. french gelatine in 3 qts. water 
1 qt. of dissolved egg albumen, 4 oz. to 
1 qt. of water 



Twentieth Century Candy Teacher 33 

100 lbs. 4X sugar, powdered 
4 lbs. glucose 

Pour, in your crystal syrup in mixing beater. 

Then dissolve your gelatine in hot water, 
pour in your crystal syrup, then your egg albumen 
dissolved; then add your 100 lbs. of 4X pow- 
dered sugar, and then your 4 lbs. of glucose. 
Take 25 lbs. of your batch and beat up in a stir 
kettle or icing beater till stiff ; then it is ready to 
dip with. 




Cocoanut Ball Machine. 



34 Twentieth Century Candy Teaicher 

MOLASSES COCOANUT BON BON 

50 lbs. glucose 
15 lbs. sugar 
2 gals, molasses 

1 lb. C. B. butter 
Cook to 230. 

Add 45 lbs. fine cocoanut 

2 oz. vanilla 

Pour out on slab and roll down; when cool 
cut in squares, then have girls to roll them in ball. 
If you have a cocoanut ball machine, pour out in 
a tray dusted with flour ; then feed the machine. 

DIP IN BON BON CREAM 

Make 150 lbs. sugar " 
40 lbs. glucose 

3 gals, molasses 
Cook to 240. 

Then next day put in crystal at 33 deg. 

COCOA FIG SQUARES SANDED 

10 lbs. ground figs 
50 lbs. glucose 
30 lbs. sugar 
2 lbs. flour 
2 lbs. C. B. butter 
Cook to 245. 

Add 70 lbs. of fine cocoanut. 
Pour out on slab when cool; size down; cut 
in squares on caramel machine. Then sand in 
granulated sugar. Let dry till next day; then 
pack in pails. 



Twentieth Century Candy Teacher 35 

COCOANUT FIG SQUARES 

Dipped in Bon Bon Cream, Maple Color 
12 lbs. ground figs 
SO lbs. glucose 
15 lbs. sugar 
2 lbs. flour 
2 lbs. C. B. butter 
Cook to 230. 

Add 35 lbs. fine cocoanut. 
Cut on machine; then sand next day; put in 
crystal at 33 deg. 



36 Twentieth Century Candy Teacher 




Twentieth Century Candy Teacher 37 

COCOANUT CARAMELS 

Dipped in Icing 

50 lbs. glucose 
20 lbs. sugar 

35 lbs. macaroon cocoanut 
2 lbs. C. B. butter 
2 lbs. flour 
Cook to 248. 
Vanilla flavor 

Add your 35 lbs. to cocoanut. 
Pour out on slab that is greased and sugared. 
When cool cut in caramel size and dip in 
white and pink icing. 

COCOANUT CHEWS 

For Panning or Iced 

50 lbs. glucose 
25 lbs. sugar 
2 lbs. fat or C. B. butter 
Cook to 255. 
Add 25 lbs. cocoanut dry 

2 oz. of vanilla 
Pour out on greased slab and when cool size 
down and cut in strips; then run through the bean 
roll. When cool break up, then ice or run up 
in the pans. 

SANDED COCOANUT SQUARES 

For pails 

50 lbs. glucose 
30 lbs. sugar 
2 lbs. flour j 



38 Twentieth Century Candy Teacher 

2 lbs. C. B. butter 
y 2 gal. water 
Cook to 250. 
Add 35 lbs. fine cocoanut 

2 oz. vanilla 
Pour out on slab when cool, size and cut in 
squares, and throw them in granulated sugar and 
let stand till next day; then pack. White pink, 
maple, chocolate clear. 

CRYSTALLIZED COCOANUT SQUARES 

5 lb. boxes or pails 

50 lbs. glucose 
40 lbs. sugar 
2 lbs. C. B. butter 

1 gal. water 
Cook to 252. 

Add 38 lbs. dry cocoanut 

2 oz. vanilla 

Pour out on cool slab and roll down. When 
cool, size and cut in squares. Throw granulated 
sugar on them as you cut in machine. Let stand 
in trays till next day, then crystallize in crystal at 
33 deg. with lukewarm crystal. Let stand over 
night in crystal, then drain next morning first 
thing. 

COCOANUT BON BON CENTERS 

50 lbs. glucose 
Cook to boil. 
Add 40 lbs. fine cocoanut 

3 oz. vanilla 

Pour out in trays; then feed in the bon bon 



Twentieth Century Candy Teacher 39 

machine, or if you have not any cocoanut ball 
machine, roll down on slab. When cold size 
down and cut in squares on caramel cutter ; then 
have girls to roll them round. By cutting them 
on machine the balls will all be the same size. 
Dip in bon bon cream. 




Marshmellow Kettle. 



Twentieth Century Candy Teacher 41 

MARSHMALLOW WORK 

To make a success in making marshmallow 
work you must have clean starch and your starch 
must be kept in dry room when not filled up with 
marshmallow goods, and see that your starch is 
kept warm and dry, and don't take them out of 
the dry room till you are ready to print your 
boards. Never use your marshmallow starch to 
run your cream work in, as the starch gets full of 
fine siftings which will always cling to your marsh- 
mallows. Your dry room must be kept at 120 
to 130 to keep your starch in good shape to turn 
out a fine piece of marshmallow. 

All marshmallpws must be left standing in 
starch 2 days before packed in boxes unless you 
want to dip them in chocolate, then take them out 
next day. Always dust your marshmallow drops 
with hot dry starch when you have run out your 
marshmallows, that keeps them from sticking 
together when they touch one another, and when 
taken out, such as Marshmallow 400, throw them 
in Yz powdered sugar, Y$ dry starch, or when you 
have your Marshmallow 400 taken out don't let 
the brush down too far on the starch buck; then 
just add your powdered sugar. 

For beating marshmallow an open stir kettle 
is the best, for you can beat a batch up lighter 
than you can with a closed marshmallow beater. 

MARSHMALLOW 400 

Made of Pearl starch in gum kettle 
60 lbs. glucose | 
50 lbs. sugar jUse 2 gals, water 



42 Twentieth Century Candy Teacher 

(7 lbs. Pearl starch 
(Dissolve in 3 gals, of water 

Cook your glucose, sugar and starch to a 
string, not to a sheet, when it falls from the 
paddle, but a very fine string. 

Now add 2 J / 2 lbs. of french gelatine dis- 
solved in 1 gal. of water, which must be hot. 

Then start to beat till stiff and very light; 
if too stiff to cast in starch with a funnel dropper 
add a little warm water. 

Flavor vanilla. 

Have your helper sieve hot dry starch over 
the top, then let stand 2 days, then they are ready 
to pack. 

Use round shape for mould. 

MARSHMALLOW 400 

For 400 Count in Boxes 

50 lbs. glucose 
50 lbs. sugar 
2y 2 lbs. gelatine 
3 gals, water 
Dissolve your 2 l / 2 lbs. gelatine in your steam 
jacket kettle with 3 agls. of water. 

Then add your 50 lbs. of sugar and 10 lbs. 
of glucose; let your steam on the kettle till your 
sugar is all dissolved, but do not let it boil or else 
your batch will be tough and will never be short. 
Beat up your batch with all your steam; turn off 
your kettle till it is very light, then add your 
balance of glucose or 40 lbs. ; let beat then till it 
it very light, and if too stiff to cast with funnel 
dropper use a little hot water, so when you pick 



Twentieth Century Candy Teacher 43 

up some marshmallow in your fingers it will not 
run down in a sheet, for when marshmallow is 
run too thin in starch it will pick starch and will 
crust so that you can not use them for 400 for 
they will have to be dipped to use. Let stand 2 
days before taken out of starch, then pack in box, 
400 to a box. This 400 marshmallow will grain 
off in time, but it will be very short and tender 
to eat. 




The Springfield Depositor. 



44 Twentieth Century Candy Teacher 

CHEAP 400 MARSHMALLOW FOR 
CHOCOLATE DIPPED 

50 lbs. glucose 
20 lbs. sugar 

2 lbs. french gelatine 

2 gals, of water 
Dissolve your 2 lbs. french gelatine in 2 gals, 
of hot water in your melting kettle or stirring 
kettle; then add your 20 lbs. of sugar and 10 
lbs. glucose; turn on steam till your sugar is dis- 
solved, but do not let your batch boil; then turn 
off steam and put in your beating kettle and beat 
very stiff; then add your 40 lbs. of glucose and 
beat up stiff and very light; add warm water to 
thin your batch down so you can drop with funnel 
dropper. Let stand till netx morning, then dip 
in chocolate for case goods. 

MARSHMALLOW BANANAS 

Penny goods — 100 to box 

60 lbs. sugar 
40 lbs. glucose 

2 lbs. french gelatine 

3 gals, water 

Dissolve your 2 lbs. gelatine in 3 gals, of hot 
water in your melting kettle; then add your 60 
lbs. of sugar and 10 lbs. of glucose; turn on steam 
till your sugar is dissolved, and then turn off 
steam and put your batch in the stirring kettle and 
beat up. When your batch is beaten up light and 
stiff, add your 30 lbs. of glucose; then beat up 
stiff and light, then cast in starch with funnel 
dropper with a ^-in. hole. Have your helper 



Twentieth Century Candy Teacher 45 

sieve hot starch over the top of them; let stand 
for 2 days, then they are ready for packing. Do 
not set your starch trays with marshmallow so 
they will get any steam from your cooking kettles. 
These marshmallow bananas are very short 
and not like the most of them you buy. Color 
banana color and flavor with banana flavor. 




Springfield Power Printer. 



46 Twentieth Century Candy Teacher 

MARSHMALLOW STICKS FOR FANCY 
CHOCOLATE BOXES 

35 lbs. glucose 
30 lbs. sugar 

2 oz. of cream of tartar 

1 lb. french gelatine 

1 Yz gals, of water 
Soak 4 oz. egg albumen in 1 pt. of cold water 
the day before in a glass jar, or else use warm 
water, but not hot, or else your egg will curdle 
and you can not use them. 

Dissolve your 1 lb. gelatine in 1 y 2 gal. of hot 
water in kettle; add your 30 lbs. sugar and 10 
lbs. glucose; then turn on steam until your sugar 
is dissolved; then put your batch in stir kettle and 
beat up very light; then add your 1 qt. of egg 
albumen and 25 lbs. of glucose and 2 oz. of cream 
of tartar in y 2 pt. of water; beat up very light, 
and just before ready to run out in starch add y 2 
pt. of glycerine; just beat through, for if you let 
it beat after your glycerine is in your batch your 
batch will drop and get heavy. -Run out in small 
stick shape or drop for fancy chocolates. 



Twentieth Century Candy Teacher 47 




Starch Buck. 



MARSHMALLOW PENNY GOODS 

30 lbs. sugar 

20 lbs. glucose , 

1 lb. gelatine 
1 y 2 gal. of water 
Dissolve your gelatine in 1 y 2 gal. of water in 
your melting kettle; then add your 30 lbs. sugar 
and 5 lbs. glucose; let steam in your kettle till 
your sugar is dissolved; then turn off steam and 
put in your stirring kettle and beat up light; then 
add 15 lbs. glucose and finish beating till very 
light; then run out in starch with a funnel; if too 
stiff reduce batch with warm water. 
Flavor and color. 



ANGEL FOOD MARSHMALLOW 

60 lbs. glucose 
40 lbs. sugar 



48 Twentieth Century Candy Teacher 

2y 2 lbs. gelatine 
*2y 2 gals, water 

Dissolve your 2]/ 2 lbs. gelatine in 2y 2 gals, 
of water in a steam jacket kettle; then add your 
40 lbs. sugar ; let your steam turn on slowly till 
your sugar is thoroughly dissolved; then add 10 
lbs. of glucose; turn off steam and pourn in your 
stirring kettle or beater. Never let your batch 
boil or your batch will get tough. Then beat up 
very light and then add your SO lbs. of glucose 
and beat up very light and stiff. Flavor and 
color. 

Have some starch trays lined with vanilla 
paper and pour out the thickness you want, or you 
can make 2 colors in a tray by coloring half of 
your batch pink and white or chocolate or lemon. 

Have your helper sprinkle granulated sugar 
over the top of each tray as you fill them. Set 
aside till next day, then turn out your marsh- 
mallow on a table sprinkled with granulated 
sugar ; then have a little warm water in a pail and 
soak your paper with a clean wet cloth \ then pull 
your paper off and sprinkle with granulated sugar ; 
then have a sharp knife and cut in squares or else 
mark your marshmallow with a cutter in squares 
so as to get them all the same size. Let stand 
till next day and then pack. 

MARSHMALLOW JELLY ROLL 

Marshmallow 
40 lbs. glucose 
30 lbs. sugar 

2 lbs. gelatine 

2 gals, water 



Twentieth Century Candy Teacher 49 

Dissolve your gelatine in 2 gals, of water in 
steam bettle; then add your 30 lbs. sugar and 10 
lbs. glucose till your sugar is dissolved; then turn 
off steam and beat up verylight. When your - 
batch is beaten up very light or stiff, add 30 lbs. 
of glucose ; then beat up stiff and color yellow and 
flavor with a little banana flavor. Pour out on 
trays 4 ft. apart lined with vanilla paper. Let 
stand till next day; then make your jelly: 

25 lbs. glucose 
25 lbs. sugar 
1 lb. Jap gelatine 
3 gals, water 

Soak your 1 lb. of Jap gelatine 1 hour before 
you cook your batch in 3 gals, of warm water; 
then pour in steam jacket kettle and turn on the 
steam till your Jap gelatine is thoroughly dis- 
solved, and then strain through a fine sieve so as 
to get all the dirt or settlings ; then pour back in 
your kettle and add your 25 lbs. of glucose and 
25 lbs. of sugar, and cook to a thread or when 
you dip your paddle in your batch and hold it over 
the kettle your batch will run off in strings and 
hang, for if you cook it too much you will kill the 
gelatine and your jelly won't set, and if you don't 
cook your jelly enough it will sweat and get sticky. 

Pour out in tin tub and let stand till it has 
cooled off a little; then take a dipper and pour 
out in a very thin sheet over your marshmallow 
or your trays; then let stand till your jelly sets; 
then cut your batch in pieces so that you can 
handle. Soak off the paper on your marshmallow 
and roll up any size you want; then cut with a 
knife and roll in granulated sugar; then next day 



50 Twentieth Century Candy Teacher 

pack. Your marshmallow must be spread very 
thin on your boards or trays ; if too stiff to spread 
with a wide scraper, thin down with a little warm 
water. 

MARSHMALLOWS 

Penny eggs for the pans 
50 lbs. glucose 
50 lbs. sugar 
2 lbs. gelatine (french) 
2 gals, water 
Dissolve your 2 lbs. of gelatine in 3 gals, of 
water; then add your 50 lbs. of sugar and 15 lbs. 
of glucose; turn on steam till your sugar is dis- 
solved, and then turn off steam and beat up in 
your stirring kettle till very light; then add your 
35 lbs. of glucose and beat up light and stiff. 
Color white and pink; run half of your batch out 
white and the other pink. If too stiff to run add 
a little warm water. Run out with machine or 
funnel dropper. 

When you add 10 lbs. of fondant cream to 
your batch when it is stiff enough to run out, this 
makes a very good eating marshmallow penny 
egg. Then let stand for 2 days, then have girls 
stick them together. Just lay them on a damp 
cloth and they will stick. Do not sieve any starch 
over these eggs when you run them, for they 
will not stick together as well. 

MARSHMALLOW 

Chocolate penny egg 

60 lbs. of glucose 
40 lbs. of sugar 



Twentieth Century Candy Teacher 51 

2 lbs. gelatine 
2y 2 gals, of water 

Dissolve your gelatine in your water. Add 
your 40 lbs. of sugar and 15 lbs. of glucose. 
Dissolve in steam kettle so that there is not any 
grain in your sugar. Turn off steam and bet up 
/very light; then add your 45 lbs. of glucose and 
beat up very stiff and light. Run out with 
machine or funnel dropper. Run out half white 
and the other have pink. If too stiff to run out 
use a little warm water or crystal syrup. Let 
stand till next morning, then dip in chocolate 
after they are stuck together. This makes a very 
short eating marshmallow chocolate penny egg. 
Flavor vanilla. 

FINE EASTER EGGS 

Crystallize Small 

35 lbs. sugar 

3 oz. cream of tartar 
8 lbs. glucose 

1 lb. gelatine 

\y 2 gals, of water 
Dissolve your gelatine in \}/ 2 gals, of water; 
then add your 35 lbs. of sugar and 3 oz. of cream 
of tartar; turn on steam till your sugar is thor- 
oughly dissolved in your gelatine, then pour out 
in stirring kettle or use a stirring to dissolve your 
batch in; then turn off steam and beat very light; 
then add your 8 lbs. of glucose and beat stiff; 
add 5 lbs. of fondant cream, and if too stiff to 
cast with machine or dropper, use \y 2 gals, of 
crystal syrup. Flavor vanilla and sieve starch 



52 Twentieth Century Candy Teacher 

over the top of them. Let stand 2 days; then 
have them run up the pans with granulated sugar ; 
next day put them in crystal at 33 degrees, and 
a cool crystal must be used; spread a cloth over 
the top of your pan if you don't use the wire 
baskets. 




Automatic Lifting Truck. 



Twentieth Century Candy Teacher 53 

JELLY AND GUM WORK 
ICED JELLIES 

60 lbs. sugar 

40 lbs. glucose 
2 lbs. of Jap gelatine 
6 gals, of water 
Dissolve your Jap gelatine 1 hour before 
using it in your 6 gals, of warm water. 

Then pour in your stirring kettle and turn on 
steam till thoroughly dissolved; then strain 
through a fine strainer; then add your 60 lbs. 
of sugar and 40 lbs. of glucose with your strained 
Jap gelatine, and cool till it drops in strings from 
a paddle or watch one of the strings, and when it 
hangs to the paddle in a string, turn oft the 
steam, as your batch is done, for if you cook your 
jelly too much it will keep the jelly from setting 
and you can not use your batch, for you will have 
to cook it over, and if you don't cook your jelly 
enough it will sweat and get sticky. Pour out in 
tin tubs to cool and when cool enough to keep 
your finger in the jelly it is ready to run out in 
starch, and add your flavor and color. 

ICED JELLY RASPBERRY 

65 lbs. sugar 
35 lbs. glucose 
2 lbs. of Jap gelatine 
6 gals, of water 
2 gals, of raspberry fruit 
Dissolve your Jap gelatine in your water 1 or 
2 hours before using them; turn on steam and 
cook till your Jap gelatine is thoroughly dis- 



54 Twentieth Century Candy Teacher 

solved; then turn off steam and strain through 
fine sieve. Pour back in stirring kettle and add 
your 65 lbs. of sugar and 35 lbs. of glucose; 
cook to a string when tried with a paddle. When 
it drops in a string from your paddle or knife it 
is done. Turn off the steam and pour out in 
tin tubs to cool. When partly cool it is ready to 
run out in starch. While your batch is cooling, 
cook 5 lbs. glucose and 5 lbs. of sugar with your 
2 gals, of raspberries; cook to a thread or drops 
in sheet from your paddle; add that with your 
first batch when partly cool, and add 5 oz. of 
citric acid dissolved in y 2 pt. of water. Run out 
in raspberry mould and have your helper sieve 
starch over the top of your jellies. Let stand till 
next day; then take out of starch and ice or 
crystallize these in crystal at 33 degrees. 

MARSHMALLOW JELLY SQUARES 

Jelly 

60 lbs. sugar 
40 lbs. glucose 
2 lbs. Jap gelatine 
6 gals, of water 
Soak your 2 lbs. Jap gelatine in 6 gals, of 
warm water 1 or 2 hours before using; then pour 
in stirring kettle and turn on steam till thoroughly 
dissolved; then strain through a, very fine strainer. 
Now cook 60 lbs. of sugar and 40 lbs. glucose 
with your strained Jap gelatine; then cook your 
jelly till it hangs in very fine strings from your 
paddle or palette knife. Pour out in tubs to cool 
and when partly cool flavor and color, and add 8 



Twentieth Century Candy Teacher 55 

oz. of tartaric acid. Now have some trays lined 
with vanilla paper on trays and pour out y 2 inch 
thick in your tray. Let stand till next morning, 
then cook your marshmallow. 

Batch 

50 lbs. of sugar 

30 lbs. of glucose 
1 lb. 8 oz. of french gelatine 
1 y 2 gals, of water 
Dissolve your gelatine in your 1 y 2 gals, of 
warm water 1 hour before using. Then cook 
your glucose and sugar to 250 degrees; add your 
dissolved gelatine and pour in stirring kettle and 
beat up very stiff; then add 10 lbs. of fondant 
cream to your batch; mix thoroughly; then spread 
ouat with a wide scraper your marshmallow in a 
thin sheet on your jelly, sprinkle granulated sugar 
over the top and let stand till next day ; then 
mark and cut in squares. Soak off the paper 
on the bottom of your jelly with a wet cloth. 

FLOWING STRAWBERRY JELLIES 

For Chocolate Dipping and Fancy 
Box Goods 

40 lbs. of sugar 
25 lbs. of gum arabic 
5 lbs. glucose 
y 2 oz. of cream of tartar 
4 gals, of water 
Dissolve your gum arabic in 4 gals, of water ; 
turn on steam very slowly in stirring kettle, and 
when your gum is thoroughly dissolved, pour in 
your 40 lbs. of sugar, 5 lbs. glucose, y 2 oz. of 
cream of tartar. Cook to 290 on the fire. Your 



56 Twentieth Century Candy Teacher 

gum arabic must be strained through a very fine 
sieve before you add your sugar. Let your steam 
turn on very slowly after you have poured in your 
sugar so as not to let your batch boil up, and 
stop your stirrer in your kettle. When you dip 
your paddle in the batch and your jelly drops in 
sheets your batch is done. Let stand for 1 hour ; 
then take a knife and cut the scum that rises on 
top off your batch, loose from the sides of your 
kettle, then skim off the top. Let stand for half 
hour; if it stays clear your batch is ready to run 
out in hot starch. Flavor with strawberry fine 
fruit and color with red color. Have your helper 
sieve starch over the top of your jellies and they 
must be put in dry room with the temperature of 
the dry room at 120. Let stand for 2 days or 
till they form a thin shell on the outside ; then 
take out of the dry room to cool; then brush off 
the starch and dip in chocolate or icing. 

LEMON AND ORANGE JELLIES 

60 lbs. glucose 

40 lbs. sugar 

1 lb. Jap gelatine 

5 lbs. Pearl starch 

1 oz. of tartaric acid 

6 gals, of water 

Dissolve your 1 lb. of Jap gelatine in 3 gals, 
of warm water 1 hour before using; then turn on 
the steam in your stirring kettle and thoroughly 
dissolve, and turn off steam and strain through 
a very fine sieve. Then pour back in your stir- 
ring kettle and add your 60 lbs. of glucose and 
40 lbs. of sugar; turn on steam and stirrer. 



Twentieth Century Candy Teacher 57 

Then soak your 5 lbs. of Pearl starch with your 
1 oz. of tartaric acid in 3 gals, of cold water; 
pour your starch in your batch slowly as your 
batch will boil up and over your kettle ; then cook 
your batch till it drops in a sheet from your 
paddle or when you can blow it out in sheet from 
a pallet knife. Then color and flavor and run 
out in dry hot starch and put them in dry room 
with the temperature at 120 degrees for 4 days-; 
then take them out and let cool; then run them 
through your starch buck and bruch off the starch. 
Then take and dissolve a little gum arabic in 
warm water and then sand them in the revolving 
pans, or if you have not the revolving pans take 
kettle and wet your gum drops by sprinkling a 
little syrup over them and mix thoroughly with a 
paddle; then pour out in granulated sugar and 
then sieve them out in trays Let dry in trays or 
on a table till next day; then crystallize at 33 
degrees for fine crystal and 34 degrees for coarse 
crystal. 

CRYSTALLIZED JELLY GUM DROPS 

1 lb. of Jap gelatine 
3 gals, of water 
35 lbs. of glucose 
25 lbs. of sugar 
Dissolve your Jap gelatine in 3 gals, of water. 
Then turn on steam in stirring kettle and thor- 
oughly dissolve. Then strain through fine sieve; 
add your 35 lbs. glucose and 25 lbs. sugar. Cook 
to a string. Pour out in tin tub. 
Now cook: 

35 lbs. glucose 



58 Twentieth Century Candy Teacher 

25 lbs. sugar 

7 lbs. of Pearl starch 

\y 2 oz. of tataric acid 

3 gals, of water 
Dissolve your 7 lbs. of Pearl starch in 3 gals, 
of water with \y 2 oz. of tartaric acid; then turn 
on steam and add your 35 lbs. glucose and 25 
lbs. sugar. Cook to a sheet when it drops from 
a paddle. Then add your jelly that you put in a 
tub and let your batch boil up and mix together; 
then turn off steam and flavor and color. Cast 
in dry hot starch. Let stand in dry room for 5 
days, then take out to cool for half a day; then 
brush off starch and sand in granulated sugar. 
Let dry till next day; then crystallize in crystal 
at 33^4 degrees. 



60 Twentieth Century Candy Teacher 

JELLY BEAN CENTERS 

Gum Work 

100 lbs. of glucose 
20 lbs. of sugar 
1 1 lbs. of Pearl starch 
1 oz. of tartaric acid 
8 gals, of water 
Dissolve your 1 1 lbs. of Pearl starch in 8 
gals, of water with 1 oz. of tartaric acid. 

Then cook 100 lbs. glucose and 20 lbs. sugar 
with your 8 gals, of dissolved Pearl starch in 
stirring kettle; then cook till it drops in a sheet 
from your paddle; that is, when you dip your 
paddle in the batch and hold it above the kettle 
it will fall in sheets from the paddle. Turn off 
steam and pour your batch in the depositiving 
machine and run out, or if you have not got the 
machine to cast in starch use a 6 spout runner. 
Cast in dry hot starch and put in dry room for 
5 days ; then take them out and put in cold starch 
so they will keep their shape. When cool run 
through your starch buck and then they are ready 
to pan. 

A B GUM DROPS 

100 lbs. glucose 
10 lbs. Pearl starch 
7 gals, of water 
1 oz. of tartaric acide 
y 2 oz. cream of tartar 
Dissolve your 10 lbs. Pearl starch in 7 gals, 
of water, then turn on steam and add 100 lbs. 
glucose, 1 oz. of acid and ]/ 2 oz. cream of tartar. 



Twentieth Century Candy Teacher 61 

Cook till your gum falls in a sheet from your 
paddle; then flavor and color. Pour out in a 
depositor machine or run with 6 spout runner. 
Always run your gum work in dry hot starch and 
leave in dry room for 5 days; then take out to 
cool before run through starch buck, and give 
them a wetting with gum arabic dissolved sand 
in a revolving machine. Spread out in trays or 
on table to dry them. Pack next day in pails or 
barrels. 

These gum drops will not take crystal, for 
this is the very cheapest drop. 

PINEAPPLE ICED OR CRYSTALLIZED 
GUM DROPS 

96 lbs. sugar 

35 lbs. glucose 

20 lbs. Pearl starch 

8 gals of water 
12 oz. of tartaric acid 
1 gal. of crushed pineapple fruit 
Dissolve your 20 lbs. Pearl starch in 6 gals, 
of water and 12 oz. of tartaric acid. 

Cook your 96 lbs. sugar and 35 lbs. glucose 
with 2 gals, of water to boil; add your 6 gals, of 
dissolved Pearl starch in stirring kettle ; then cook 
till your batch drops in a sheet from your paddle; 
then add your 2 gals, of crushed pineapple fruit 
and let boil till it drops in a sheet again. Then 
color your batch a light yellow and run out in 
machine in hot starch. Leave in starch for 5 
days; then let cool before running through starch 
buck. You can ice this piece or crystallize. 
Cook. Crystallize at 33^ degrees. 



62 Twentieth Century Candy Teacher 

ORANGE FIG PASTE 

50 lbs. sugar 
15 lbs. glucose 
10 lbs. Pearl starch 
6 gals, of water 
4 oz. of tartaric acid 
8 oz. of Jap gelatine 
2 gals, of water 
Dissolve your 10 lbs. of Pearl starch in 6 
gals, of water and 4 oz. of acid. Soak 1 hour 
before you use 8 oz. of Jap gelatine in warm 
water. 

Then pour in a stirring kettle and dissolve; 
then add your 50 lbs. sugar and 15 lbs. glucose; 
turn on steam and let cook; then add your 10 
lbs. of Pearl starch dissolved. Cook till it drops 
in sheet from the paddle. Have 1 doz. of 
oranges grated up fine and cook through your 
batch and flavor with y 2 oz. of oil of orange. 
Color light orange. 

Have some starch trays dusted well with 
starch or flour and pour out in trays and place in 
dry room for 3 days. Then cut in oblong pieces 
and pack in layers dusted well with powdered 
sugar to keep from sticking. 



Twentieth Century Candy Teacher 63 




Gum Cooking Kettle. 



64 Twentieth Century Candy Teacher 

LICORICE GUM DROPS 

100 lbs. gum arabic 
85 lbs. sugar 
15 lbs. glucose 
4 lbs. of licorice paste 
12 gals, of water 

Dissolve your gum arabic in 12 gals, of 
water; turn on the steam slowly in a stirring 
kettle and when it is dissolved strain through a 
very fine sieve. 

Cook your sugar and glucose to 290 degrees. 
Pour in slowly the dissolved gum arabic with 
stirrer on, turn on the steam on your kettle 
slowly, and add your 4 lbs. of licorice dissolved 
in hot water. Let steam on your kettle, but do 
not use the stirrer, so that your batch will boil 
slowly around the sides of the kettle. Cook till 
your batch drops in a sheet from your paddle; 
then turn off steam and let stand 2 hours for the 
scum to come to the top; then take your knife 
and cut loose from the sides of the kettle the 
scum and skim off the top off your batch. Let 
stand for y 2 hour; if it stays clear, turn on steam 
and let come to a boil; then flavor with oil of 
anise and color with ivory black. Cast in very 
hot starch and let stand in dry room 5 days; then 
take out to cool; then run through starch buck 
and brush the starch off very clean. Then set 
them in dry room to warm and glaze with vase- 
line. 

SANDED GUM RASPBERRIES 

50 lbs. glucose 
80 lbs. sugar 



Twentieth Century Candy Teacher 65 

10 gals, of water 
20 lbs. Pearl starch 
10 oz. of tartaric acid 
Dissolve your Pearl starch with 6 gals, of 
water and 10 oz. of tartaric acid. 
Cook: 

50 lbs. glucose and 80 lbs. sugar 
4 gals, water to boil ; then add your 

6 gals, of Pearl starch and acid 

Pour in stirrer kettle slowly, as your batch 
will boil up. 

Cook your batch till it falls in sheets from 
the paddle; then turn off steam and color a dark 
red color. Flavor with raspberry flavor. You 
can also make them assorted colors. If treated 
to crystal, cook your crystal at 33 J^ degrees. 

CREAM JELLY SQUARES— ASSORTED 

Jelly 

60 lbs. sugar 

40 lbs. glucose 

2 lbs. Jap gelatine 

7 gals, of water 

Soak your Jap gelatine 1 hour before you 
cook in 7 gals, of water, lukewarm. Then turn 
on steam and cook till your Jep gelatine is thor- 
oughly dissolved ; then strain through fine strainer. 
Cook your 60 lbs. sugar and 40 lbs. glucose with 
your dissolved Jap till it hangs in strings from 
your paddle when you dip your paddle in the 
batch and hold it over the kettle if it hangs down 
in fine strings your batch is done. Turn off the 
steam and pour out in tubs to cool, and when 



66 Twentieth Century Candy Teacher 

partly cool have some trays or boards lined with 
vanilla paper and rods around your boards; then 
flavor your jelly orange, lemon, strawberry, 
peppermint (use very light green), and use 8 oz. 
of tartaric acid to bring out your flavor. Never 
put your acid in the jelly while it is hot or else 
the acid will keep the jelly from setting in your 
trays. Let stand till next day, then cook a batch 
of fondant cream: 
100 lbs. sugar 
35 lbs. glucose 

Cook to 242. 

Pour in your beater to cool; when part cool 
cream in machine. Now take 50 lbs. of cream 
in your melting kettle and melt down; turn on 
steam and heat your cream so that you can hold 
your finger in the melted cream. Then spread 
out very thin on top of your jelly. Let stand 
y 2 hour; then turn your trays over by putting 
one tray on top and soak off the paper; then melt 
down your cream the same as on the top. Let 
stand till next day or till your cream sets on the 
jelly, for if your cream sets too long you can not 
cut them smooth with a knife. Mark and cut; 
then throw them in granulated sugar and let dry 
till next day. Then crystallize in crystal at 
ZZy 2 degrees. 

FINE CRYSTAL STRAWBERRY DROPS 
Jelly Part 

40 lbs. glucose* 
20 lbs. sugar 
6 gals, of water 



Twentieth Century Candy Teacher 61 

1 lb. Jap gelatine 
Soak your Jap gelatine 1 hour in warm water 
before cooking; then turn on steam and cook till 
your Jap is dissolved; then strain through a fine 
sieve and cook 40 lbs. glucose and 20 lbs. sugar. 
Cook to a string. 

Gum Part 
35 lbs. glucose 
25 lbs. sugar 
1 y 2 oz. of tartaric acid 
8 lbs. Pearl starch 
4 gals, of water 
Cook your 35 lbs. glucose and 25 lbs. sugar 
in 2 gals, of water to a boil. Then add. your 8 
lbs. of Pearl starch and \y 2 oz. of acid in 2 gals, 
of water. Cook till your gum drops in sheets 
from your paddle; then turn off steam. Now 
take your jelly batch and pour in your gum batch 
and turn on steam for kettle awhile and mix 
together; when the two batches are thoroughly 
mixed, turn off steam and color with dark red 
color and flavor with 4 oz. of strawberry fine 
fruit. Flavor. Cast in hot dry starch with 
machine or runner. Let stand in dry room 5 
days; then take out to cool before running 
through the starch buck; then sand in revolving 
pan with dissolved gum arabic and granulated 
sugar. When dry cook crystal at 33^4 degrees, 

FLORIDA ORANGE GUM DROPS 

60 lbs. glucose 

40 lbs. sugar 

14 lbs. Pearl starch 



68 Twentieth Century Candy Teacher 



2 oz. cream of tartar 

1 oz. of tartaric acid 

8 gals, of water 
Cook your 60 lbs. of glucose, 40 lbs. of sugar 
in 3 gals, of water. Cook to a boil. Then add 
slowly your 14 lbs. Pearl starch and cream of 
tartar and acid in 5 gals, of water dissolved. 

Cook in stirrer kettle till it falls in sheets 
from the paddle ; then add orange color and 3 oz. 
of oil of orange flavor. Cast in hot starch and 
leave in dry room for 5 days; then take them out 
to cool and brush off starch; then sand in revolv- 
ing pan. Pack in pails when dry. 




Cream and Gum Mixing Kettle. 



Twentieth Century Candy Teacher 69 

SANDED GUM FIGS . 

70 lbs. glucose 

30 lbs. sugar 

14 lbs. Pearl starch 
8 lbs. figs ground 

10 gals, of water 

2 oz. of tartaric acid 

Cook 70 lbs. glucose, 30 lbs. sugar and 3 
gals, of water to boil; then add your 14 lbs. of 
Pearl starch and 7 gals, of water dissolved with 
your acid and figs. Cook till your gum drops in 
sheets from the paddle. Cast in dry hot starch 
and leave in dry room for 5 days to dry; then 
take out to cool and run through starch buck and 
sand in revolving pan. Pack in cases when dry. 

LEMON AND ORANGE FIG PASTE 

Orange 

50 lbs. sugar 

15 lbs. glucose 

3 gals of water 

10 lbs. Pearl starch 

5 oz. tartaric acid 

3 gals, of water 

1 doz. of oranges, grated fine 
Cook your sugar and glucose and 3 gals, of 
water. Cook to boil; then add slowly 10 lbs. 
of Pearl starch, 5 oz. of acid in 3 gals, of water 
dissolved. Cook till your batch drops in a good 
sheet from your paddle or else your batch will 
sweat. Just before your batch is cooked, add 
your grated oranges. When cooked, add color- 
ing and 1 oz. of oil of orange. 



70 Twentieth Century Candy Teacher 

For lemon paste use 1 doz. lemons grated 
fine and 1 oz. of oil of lemon. 

LEMON AND ORANGE JELLIES 

For Bon Bon Dipping Crystallize 



60 


lbs. 


glucose 


40 


lbs. 


sugar 


1 


lb. 


Jap gelatine 


5 


lbs. 


Pearl starch 


7 


gals 


. of water 


2 


y 2 oz. of tartaric acide 



Soak your Jap gelatine in 4 gals, of water 1 
hour before using, lukewarm. Then cook in 
stirring kettle till it is thoroughly dissolved; then 
strain through fine sieve. Pour back in kettle 
and add 60 lbbs. glucose and 40 lbs. sugar. 
When it starts to boil add your 5 lbs. of Pearl 
starch and 2 oz. of acid in 3 gals, of water. 
Cook to a sheet from the paddle; add oil of 
orange and lemon flavor. Cost in hot dry starch 
and let stand in dry room for 5 days; then take 
out to cool and dip in bon bon cream and crystal- 
lize at 33 degrees for fine crystal. 

IMPERIAL GUM STICKS— ASSORTED 

140 lbs. glucose 
80 lbs. sugar 
24 lbs. Pearl starch 
5 oz. tartaric acid 
14 gals, of water 
Cook 140 lbs. glucose, 80 lbs. sugar, 6 gals, 
of water. Cook to a boil. 

Then add your 24 lbs. Pearl starch, 5 oz. of 



Twentieth Century Candy Teacher 71 

acid and 8 gals, of water to your batch slowly, 
as the batch boils up when you pour the dissolved 
starch in the sugar and glucose. 

Cook till your gum drops in sheets from the 
paddle; then color and flavor. Strawberry, 
lemon, orange and peppermint (light green color 
for peppermint). 

Cast in starch with the machine in hot starch 
and let stand in dry room 5 days; then take out 
to cool and run through the starch buck. Sand 
in revolving pan and let dry till next day; then 
crystallize in crystal at 33 y 2 degrees. 

SANDED A B GUM DROPS 

200 lbs. glucose 

20 lbs. sugar 

24 lbs. Pearl starch 
5 oz. of tartaric acid 

12 gals, of water 
Cook 200 lbs. glucose, 20 lbs. sugar, 5 gals, 
of water. Cook to boil. Then have your 24 
lbs. Pearl starch, 5 oz. of tartaric acid dissolved 
in 7 gals, of water. Pour in your batch slowly; 
then cook your gum till it drops in a sheet from 
a paddle. Then color and flavor lemon, orange, 
strawberry. Cast in hot starch with machine, and 
let stand in dry room 5 days; take but to cool; 
then brush off starch with the starch buck, and 
sand in revolving pan with dissolved gum arabic 
and granulated sugar. When dry pack in pails 
or barrels. 



72 Twentieth Century Candy Teacher 

ORANGE AND LEMON SLICES 

60 lbs. sugar 
40 lbs. glucose 
2 lbs. Jap gelatine 
6 gals, of water 

Soak your J gelatine in 6 gallons of warm 
water 1 hour before ready to use. Then turn on 
steam in your stirring kettle and cook till Jap 
gelatine is thoroughly dissolved; then pour out in 
a tin tub; strain through a fine sieve. Pour back 
into the kettle and add your 60 lbs. sugar and 
40 lbs. glucose. Cook till your jelly hangs in 
fine strings from your paddle, for if you cook 
Jap jelly to a sheet you have taken the strength 
out of your Jap gelatine and it will never set, 
and if you don't cook to a string your jelly will 
sweat. 

Pour out in tin tubs to cool; let stand till you 
can hold your finger in the jelly without getting 
burnt; then color your batch orange and lemon — 
half lemon and half orange. Now have some 
half round moulds and cast your jelly in with 
machine or by hand; sieve starch over the top of 
your jelly and let stand till next day; then brush 
off starch and dip in bon bon cream. Have one 
of your dipping girls first dip in white bon bon 
cream and one girl dip them again in lemon or 
orange color. 

To bring out your orange and lemon flavor, 
add 8 oz. of tartaric acid to your jelly before 
running out in starch. Jap jelly must not be put 
in dry room as it will not set. 

Have a girl with a sharp knife as soon as the 
cream sets on the jelly cut them in slices and 



Twentieth Century Candy Teacher 73 

throw them in sugar. Let dry till next day, then 
crystallize in crystal at 33^ degrees for fine 
crystal. Cook to 33 degrees. 

PINEAPPLE FINGERS 

96 lbs. sugar 

40 lbs. glucose 

20 lbs. Pearl starch 

10 gals, of water 

12 oz. tartaric acid 
2 gals, of crushed pineapple 
Cook your 96 lbs. sugar, 40 lbs. glucose, 20 
lbs. Pearl starch dissolved in 10 gals, of water, 
12 oz. of tartaric acid. Add your 2 gals, of 
crushed pineapple just before your batch is done. 
Cook your gum till it drops in a sheet from the 
paddle. Color with lemon and orange color, 
and cast in hot starch with machine; have moulds 
in bar shape 1 inch long and *4 mQ h square. 
Place in dry room 5 days; then take out to cool 
and when starch is brushed off clean, sand in 
revolving pan with granulated sugar. When dry 
next day crystallize at 33 V 2 degrees. Pack in 
5 lb. boxes or cases holding 10 lbs. 



74 Twentieth Century Candy Teacher 




Revovling Pan. 



Twetnieth Century Candy Teacher IS 

CRANBERRIES FOR PAN ROOM 

75 lbs. sugar 
50 lbs. glucose 

8 gals, of water 
14 lbs. Pearl starch 

5 oz. tarfaric acid 

1 gal. of cranberry juice 

Cook 75 lbs. sugar, 50 lbs. glucose, 3 gals, 
of water to a boil; then add slowly your 14 lbs. 
Pearl starch and 5 oz. of acid in 5 gals, of water. 
Add your cranberry juice, and cook till your gum 
drops in sheet from a paddle. Color with dark 
red color, and cast in hot starch with the machine 
and use a small bean mold. Let dry in dry room 
5 days; then take out to cool and run through 
starch buck; then have them run up in the pan, 
using tartaric acid with the first wetting, so as to 
bring out the flavor. 

JELLY BIRD EGGS 

No. 1 

60 lbs. sugar 
50 lbs. glucose 

2 lbs. Jap gelatine 

6 gals, of water 

Soak your Jap gelatine in 6 gals, of water 
1 hour before using; then turn on steam and cook 
your gelatine till it is thoroughly dissolved; then 
strain through fine sieve in tin tub ; then pour in 
stirring kettle and add your 60 lbs. sugar, 50 
lbs. glucose. Cook till your jelly hangs in fine 
strings from a paddle. Pour out in tub to cool. 
When cool enough to hold your finger in the jelly, 



76 Twentieth Centur yCandy Teacher 

flavor and color, and run out in cold starch; sieve 
starch over the top of your jellies to keep from 
sticking. Next day run up in pans. 

No. 2 

80 lbs. glucose 
20 lbs. sugar 
7 gals, of water 
12 lbs. Pearl starch 
1 J / 2 oz. tartaric acid 
Cook 80 lbs. glucose, 20 lbs. sugar, 3 gals~ 
of water to a boil; then add slowly your 4 gals^ 
of water and 12 lbs. of Pearl starch dissolved 
with the \y 2 oz. of acid. Cook till your batch 
drops in sheets from the paddle; then flavor and 
color. Run out in hot starch. Let stand in dry 
room 5 days; then take out to cool, and when 
cold run through the starch buck, and then rua 
up in the pan. 

LICORICE KID GUMS 

100 lbs. sugar 
20 lbs. glucose 
75 lbs. gum arabic 
7 gals, of water 
Dissolve your gum arabic in 7 gals, of water 
in stirrer kettle. Do not let it boil, or else your 
gum will form in a solid mass. When your gum 
is thoroughly dissolved, strain through a fine 
sieve. Now cook your 100 lbs. sugar and 20 
lbs. glucose and 7 lbs of licorice paste that has 
been dissolved in 1 gal. of hot water. Cook to 
270 degrees. Then pour in your melted gum 
slowly into your boiling sugar. When it is thor- 



Twentieth Century Candy Teacher 77 

oughly mixed, turn off the stirrer and turn off the 
steam so that your batch will boil slowly around 
the sides of the kettle, for if your batch boils up 
it will cause your batch to string together when 
you run them out. Cook your gum to a sheet 
from the paddle. Color with ivory black and 
flavor with oil of anise. 

Let stand for 2 hours in the kettle without 
the steam; then take your knife and cut the scum 
that comes to the top loose from the sides of the 
kettle ; let stand half hour, then turn on steam 
and heat through and run out with machine. 
Put in dry room for 5 days; take out to cool. 
When cold brush off the starch clean. If ma- 
chine does not clean them good, run them through 
again. Then glaze in revolving pans with hot 
vaseline. 

APRICOT JELLIES 

60 lbs. sugar 
40 lbs. glucose 
1 y 2 lbs. Jap gelatine 
7 gals, of water 
15 lbs. of ground apricot, or 3 gals, of 
canned apricot. 
Soak your Jap gelatine 1 hour in warm water 
before ready to use; turn on steam in stirring 
kettle and cook till your Jap gelatine is thor- 
oughly dissolved; then add your 60 lbs. of sugar 
and 40 lbs. of glucose to a good string. 

Pour out in tin tub to cool. While your 
jelly is cooling, cook your ground apricot with 
2 gals, of water, 5 lbs. sugar and 5 lbs. glucose. 
Cook to a sheet, or falls in sheets from the 



78 Twentieth Century Candy Teacher 

paddle; add your cooked apricotes to your jelly, 
and add 8 oz. of tartaric acid. Run out in an 
oblong mould and dip in chocolate for fancy box 
goods. 

CRYSTALLIZED COCOANUT JELLIES 

75 lbs. glucose 
45 lbs. sugar 
8 lbs. Pearl starch 

1 lb. Jap gelatine 

2 oz. tartaric acid 
8 gals, of water 

Soak your Jap gelatine 1 hour before ready 
to use in 4 gals, of water. Then pour in stirring 
kettle and turn on steam and cook till your Jap 
is thoroughly dissolved. Then add your 75 lbs. 
glucose and 45 lbs. sugar. Let cook to a boil; 
then add slowly your 8 lbs. Pearl starch and 2 
oz. of tartaric acid dissolved in 4 gals, of water. 
Then cook your batch till it drops in sheet from 
a paddle. Flavor wild cherry and color with 
dark red color, and cast in hot starch and let dry 
in dry room for 5 days; then take out to cool, 
and when cool run through starch buck, and have 
some gum arabic dissolved and mix with crystal 
syrup and give them a wetting and roll in 
threaded cocoanut. Let dry till next day; then 
treat them to crystal at 33^ degrees. 



Twentieth Century Candy Teacher 79 

HOW TO MIX CARMIN RED COLOR 

FOR GUM WORK AND JELLY 

WORK 

1 lb. of carmin No. 40 

Dissolve in 12 oz. of aqua ammonia in a 
glass jar. Let stand till next day with cover on 
so that your carmin is thoroughly dissolved. 
Add 1 pt. of hot water with your ammonia. 

Now cook 3 lbs. of glucose and 2 lbs. of 
sugar. Cook to 230 on gauge; then pour in 
your dissolved carmin and mix thoroughly; when 
cold add 6 oz. of glycerine. Keep in glass jars. 
Never mix colors in tin or iron buckets. 

HOW TO MAKE COLORS 

Lemon — Mix white and yellow. 
Orange — Mix yellow and red. 
Purple — Violet and red. 
Gray — White and black. 
Peach — White and vermillion. 
Pearl- — White, black, blue. 
Green — Blue and yellow. 
Fawn — White, yellow and red. 
Chestnut — Red, black and yellow. 
Violet — Blue and red. 
Copper — Red, yellow, black. 

FUDGE WORK 

VANILLA FUDGE 

20 lbs. sugar 
10 lbs. glucose 

2 lbs. C. B. butter 



80 Twentieth Century Candy Teacher 

15 lbs. condensed milk 
y 2 gal. of water 
Cook to hard ball. 

Turn off steam and add 20 lbs. of fondant 
cream; 10 lbs. of glucose. Let your stirrer run 
to grain your batch for 10 minutes before pour- 
ing out into a kettle, for when you pour out your 
fudge as soon as your cream and glucose is mixed 
your batch will be dry and spot. 

Then flavor vanilla flavor and pour out on 
boardrs 4 ft. square lined with wax paper, and 
iron rods around. 

To make fudge successfully and on a large 
scale have some trays made out of pine ]/ 2 inch 
thick and 4 ft. square, and you can use either 
wood or iron for rods. If you use wood have 
two small nails in each rod to hold them in place, 
and have all your boards with an end strip \y 2 
inches high that your boards are nailed together 
with so as to let the batch have air when they 
are stacked one on top the other. Never use a 
slab to make fudge on, as your goods will never 
turn out like they ought to, as it has been tried 
time and time again. For fudge work a house 
or firm always tries to buy cheap wax paper, and 
the same for icing dipping. Use nothing but the 
best heavy yellow wax paper, for it will always 
come off the goods that are poured on them or 
iced dipped, and if you use imitation wax paper 
you will spend half of your time getting the paper 
off without wetting or soaking it off your fudge, 
and then you waste time for drying. 

Cook your batches by trying your batch in 
cold water. Never use ice water for trying a 



Twentieth Century Candy Teacher 81 

batch of caramel or fudge work, for your batch 
will always be cooked low. The way to try a 
batch of caramel or fudge work is to dip your 
hand in cold water first, then always have your 
stirrer stopped before dipping your hand into 
the batch of candy; then dip down quick and 
pick up a little of the batch on one or two of 
your fingers; then dip in your bucket of cold 
water, and your candy will get hard as it will 
when it is on the slab. 



82 Twentieth Century Candy Teacher 




Fudge Cooker and Mixing Kettle. 



Twentieth Century Candy Teacher 83 

CHOCOLATE FUDGE FOR CASES 

4 lbs. liquid chocolate 
20 lbs. sugar 
10 lbs. glucose 
18 lbs. condensed milk 
2]/ 2 lbs. C. B. butter 
]/ 2 gal. of water 
Cook to good ball when tried in cold water. 
Turn off steam. Add 20 lbs. of cream fondant 
and stir for 10 minutes; then add 9 lbs. of raw 
glucose; let stir thoroughly through, and add 
chocolate color. Pour out in your boards lined 
with wax paper any thickness you want. Let 
stand till next day and then mark in squares with 
an adjustable cutter deep; then cut the size of 
your case and pack. 

VANILLA WALNUT SQUARES 

15 lbs. sugar 

7 lbs. glucose 
20 lbs. condensed milk 
2y 2 lbs. of C. B. butter 
1 pt. of water 
Cook to stiff ball when tried in cold water. 
Turn off steam and add 20 lbs. fondant cream; 
stir through thoroughly and then add 8 lbs. of 
glucose. Let mix for 10 minutes, then add 6 
lbs. of walnut pieces and flavor with vanilla. . 
Pour out on your tray or boards lined with wax 
paper. Let stand till next day, then glaze with 
white glaze and mark in squares and cut on 
nougat machine or with a sharp knife. 



84 Twentieth Century Candy Teacher 

FONDANT CREAM FOR FUDGE WORK 

100 lbs. sugar 
30 lbs. glucose 
4 gals, water 
Cook to 240 degrees on gauge. Pour in 
your cooling machine and when cool, cream in 
the beater. 

PINEAPPLE FUDGE 

30 lbs. sugar 
12 lbs. glucose 
25 lbs. condensed milk 
3% lbs. C. B. butter 
y 2 gal. water 
Cook to hard ball. 

Turn off steam and add 30 lbs. of fondant 
cream; mix thoroughly for 5 minutes, then add 
12 lbs. of glucose and let your stirrer run for 10 
minutes so as to cream well; then add 6 lbs. of 
pineapple pieces and 2 oz. vanilla flavor. 

Pour out on lined boards and let stand till 
next day; then glaze with white glaze and mark 
in squares and cut on the machine or knife. Let 
dry for 1 day, then pack in pails with pockets 
and top circle trays. 

MILK NUT FUDGE 

25 lbs. sugar 
20 lbs. glucose 
10 lbs. condensed milk 
2y 2 lbs. C. B. butter 
Cook to stiff ball when tried in cold water. 
Turn off steam and add 12 lbs. fondant 
cream, 4 lbs. mazetta cream, 3 oz. of salt. 



Twentieth Century Candy Teacher 85 

Cream your batch in stirrer kettle for 15 
minutes; then add 5 lbs. of almond nuts, 3 oz. 
vanilla. Pour out in lined boards %. inch thick 
and 1 inch square when cut. 

ORANGE COCOANUT SQUARES 

Top and Bottom 

10 lbs. sugar 

5 lbs. glucose 

10 lbs. condensed milk 

2 lbs. C. butter 

Cook to stiff ball. Turn off steam; add 10 
lbs. fondant cream. 

Let your batch cream in the stirring kettle 
for 10 minutes; then add 3 lbs. glucose; mix 
thoroughly for 5 minutes. Then flavor orange 
flavor and color light orange color. Pour out 
on boards lined with wax paper very thin. 

Center 

15 lbs. glucose 
24 lbs. sugar 

3 lbs. C. B. butter 
y 2 gal. water 

Cook to 250 degrees on gauge. 
Then add: 

18 lbs. fondant cream 
8 lbs. mazetta cream 
5 lbs. macaroon cocoanut 
Let your batch cream in the stirrer kettle for 
10 minutes; then add *4 oz - °f vanilla. Pour 
out on your orange top or bottom. 

Then cook your top the same as the first part. 
Let stand till next day; then glaze and cut in 



86 Twentieth Century Candy Teacher 

squares. Let dry for 1 day; then pack in pails 
with pockets with a top tray circle. 

BLACK WALNUT CREAM FUDGE 

35 lbs. sugar 
1 1 lbs. glucose 
y 2 gal. of water 
Add 15 lbs. fondant cream. 
Cream your batch well in stirrer kettle; then 
add 7>y 2 lbs. mazetta cream and 5 lbs. of black 
walnuts. 

Pour out on boards lined with wax paper. 
When your batch is set, mark your batch with a 
cutter, and to keep your batch from sticking to 
the blades, dip your cutter in cold water. Let 
stand till next day; then pack in cases or break 
in squares. Flavor with vanilla. 

VANILLA CREAM CENTER FUDGE 

Vanilla Bottom 

9 lbs. sugar 

7 lbs. glucose 

8 lbs. condensed milk 
\y 2 lbs. C. B. butter 

1 qt. of water 
Cook to stiff ball. Turn off steam; add 8 
lbs. cream fondant. Cream your batch for 10 
minutes; then add 7 lbs. glucose, 2 oz. vanilla 
flavor. 

Cream Center 

8 lbs. sugar 

5 lbs. glucose 

ly lbs. of C. B. butter 



Twentieth Century Candy Teacher 87 

1 qt. of water 

Cook to 250 degrees on gauge. 

Turn off steam and add 8 lbs. fondant cream. 
Cream your batch for a few minutes; then add 
2y 2 lbs. maz£tta cream. Flavor with vanilla, 
1 oz. 

Then pour your center on your bottom. Let 
stand for y 2 hour; then cook your top the same 
as the bottom. Let stand till next day, then 
glaze with white glaze and cut in square or oblong 
shape. Let dry for 1 day, then pack in pails. 

CHERRY FRUIT SQUARES 

Vanilla and Chocolate Top and Bottom 

With a Cream Fruit Center 

Vanilla Bottom 

8 lbs. sugar 
7 lbs. glucose 
1 qt. of water 
10 lbs. condensed milk 
1 y 2 lbs. of C. B. butter 
Cook to stiff ball. Turn off steam and add 
10 lbs. of fondant cream. 

Cream your batch for a few minutes in stir- 
ring kettle; then add 3 lbs. glucose, 1 oz. of 
vanilla; mix thoroughly for 10 minutes; then 
pour out on boards lined with heavy wax paper. 
Spread your bottom very thin. 

Cherry Fruit Center 
18 lbs. sugar 
12 lbs. glucose 
2y 2 lbs. C. B. butter 
Cook to 258 degrees. Turn off steam and 



88 Twentieth Century Candy Teacher 

add 15 lbs. of fondant cream; mix thoroughly 
and add 7 lbs. of mazetta cream and cream for 
10 minutes in stirrer kettle; then add 6 lbs. of 
cherry pieces. 

Pour out on your bottom and then let stand 
for half hour till it sets. 

Then cook chocolate top: 
2 lbs. of liquid chocolate 
8 lbs. sugar 
7 lbs. glucose 
\y 2 lbs. C. butter 
10 lbs. condensed milk 
1 qt. of water 
Cook to stiff ball. 

Turn off steam and add 10 lbs. of fondant 
cream; mix thoroughly; then add 3 lbs. of glu- 
cose. Cream for 10 minutes; then spread out 
on top your cherry center. Let stand till next 
day, and glaze and cut in squares. Pack in pails 
with circle top tray. 

VANILLA PECAN SQUARES 

10 lbs. sugar 
5 lbs. glucose 
1 lb. C. B. butter 
1 qt. of water 
10 lbs. condensed milk 
Cook to stiff ball. 

Turn off steam and add 12 lbs. of fondant 
cream. Let your batch cream in kettle for 10 
minutes; then add 5 lbs. of glucose; mix thor- 
oughly; then pour out on boards lined with wax 
paper and throw pecan halves over the top of 
your batch as soon as you get your batch sppread. 



Twentieth Century Candy Teacher 89 

Then take and roll them in your batch so that 
they will stick to your batch. Let stand till next 
day; then glaze and mark deep with a cutter* 
Then pack in 10-lb. cases. 

FIVE-CENT COCOANUT BAR 

15 lbs. sugar 

8 lbs. glucose 
15 lbs. condensed milk 

2¥ 2 lbs. C. B. butter 

1 qt. of water 

Cook to stiff ball. Turn off steam; add 15 
lbs. fondant cream. 

Cream your batch for 10 minutes; then add 
8 lbs. glucose; mix thoroughly 10 minutes; then 
add 15 lbs. of threaded cocoanut, 3 oz. vanilla. 
Pour out on boards and let stand till next day; 
then mark in bars and glaze. Cut with a sharp 
knife. 

CHOCOLATE ALMOND CREAM 
SQUARES 

Bottom and Top 

2 lbs. liquid chocolate 
8 lbs. sugar 

7 lbs. glucse 
1 y 2 lbs. of C. butter 
1 qt. of water 
10 lbs. condensed milk 
Cook to stiff ball. Turn off steam and add 
10 lbs. of fondant cream, and mix thoroughly; 
then add 3 lbs. of glucose. Mix your batch 
thoroughly for 10 minutes; then pour out on a 
lined board. 



90 Twentieth Century Candy Teacher 

Almond Center 
10 lbs. of sugar 
6 lbs. of glucose 
2 lbs. of C. B. butter 
1 qt. of water 
Cook to 260. 

Add 12 lbs. of cream fondant, and cream 
your batch for 10 minutes; then add 4 lbs. ma- 
zetta cream; then mix your batch thoroughly for 
5 minutes; then add 4 lbs. of almonds, 2 oz. of 
►vanilla. Pour out on your chocolate bottom. 
Let stand for half hour; then cook your top the 
same as the bottom, and after you have poured 
out your top, throw blanched almonds on top of 
your batch and roll down; then let stand till next 
day. Glaze and cut in bars or squares. 

ITALIAN CREAM FUDGE 

Vanilla 

1 lb. C. B. butter 
12 lbs. sugar 

6 lbs. glucose 

7 lbs. condensed milk 
Cooked to stiff ball. 

Turn off steam and add 12 lbs. of fondant 
cream, and beat with the stirrer for 10 minutes; 
then add 7 lbs. of glucose, 2 oz. of vanilla. 

Pour out on lined boards and let stand till 
next day; then glaze and mark deep with a cutter 
in squares and pack in cases. 

Chocolate 
10 lbs. granulated sugar 
7 lbs. brown sugar 



Twentieth Century Candy Teacher 91 

7 lbs. condensed milk 

2 lbs. liquid chocolate 

1 lb. C. butter 

1 qt. of water 
Cook to stiff ball. 
Add 12 lbs. fondant cream 

7 lbs. glucose 

Let cream for 10 minutes; then pour out on 
trays. If too light, add chocolate bbrown color 
and 1 oz. vanilla. 

Cocoanut 

12 lbs. sugar * 

6 lbs. glucose 

8 lbs. condensed milk 
1 lb. C. butter 

1 qt. of water 
Cook to stiff ball. 

Add 12 lbs. fondant cream 

7 lbs. glucose 

4 lbs. threaded cocoanut 

2 oz. vanilla 

Pour out on lined boards and let stand till 
next day. Mark deep with cutter and glaze. 
Pack in cases. 

WHITE BLEACHED RAISINS 

12 lbs. sugar 

6 lbs. glucose 

7 lbs. condensed milk 
1 lb. C. butter 

1 qt. of water 
Cook to stiff ball. 
Add 12 lbs. fondant cream 

3 lbs. glucose 



92 Twentieth Century Candy Teacher 

Cream in stirrer kettle for 10 minutes; then 
add 2 oz. vanilla and 5 lbs. of bleached raisins. 
Let stand till next day; then glaze and mark 
deep. When dry pack in cases or boxes. 

FIVE-CENT VANILLA AND CHOCO- 
LATE PECAN BAR 

15 lbs. sugar 
8 lbs. glucose 
15 lbs. condensed milk 
2y 2 lbs. of C. butter 
1 qt. of water 
Cook to stiff ball. 

Turn off steam and add 20 lbs. of fondant 
cream. Let your batch mix thoroughly for 10 
minutes; then add 10 lbs. of glucose; let mix in 
kettle for 5 minutes, then add 6 lbs. of pecan 
pieces or halves; 3 oz. of vanilla. Pour out on 
lined board. Let stand till next day; then mark 
and glaze. When dry cut in bars and pack. 

STRAWBERRY AND VANILLA FUDGF 

Bottom Vanilla 

20 lbs. sugar 
10 lbs. glucose 
15 lbs. condensed milk 
\y 2 lbs. C. butter or fat 
y 2 gal. of water 
Cook to stiff ball. 

Turn off steam; then add 20 lbs. of fondant- 
cream. Then let your batch cream for 10 min- 
utes; then add 8 lbs. glucose. Let mix thor- 
oughly; then add 3 oz. vanilla, and pour out ort 



Twentieth Century Candy Teacher 93 

two boards 4 ft. square lined with heavy yellow 
wax paper. 
Now cook: 
38 lbs. sugar 
15 lbs. glucose 
y 2 gal. of water 
1 lb. C. butter 
Cook to 245. 

Turn off steam; add 18 lbs. fondant cream. 
Let your batch cream in stirrer kettle for 10 
minutes; then add 5 lbs. glucose and color light 
red color, and flavor 2 oz. strawberry. Mix 
thoroughly, then pour out on top of your vanilla. 
Let stand till it sets, then mark deep with a cutter 
and let stand till next day. When dry pack in 
10 lb. cases. 

Or you can make a white top and vanilla 
bottom. 

FULL CREAM VANILLA FIVE-CENT 

BAR 

Bottom and Top 

20 lbs. sugar 
10 lbs. glucoseD 

1 gal. of 20 per cent cream 
10 lbs. condensed milk 
2y 2 lbs. C. B. butter 
Cook to stiff ball. 

Then turn off steam. Add 20 lbs. of fon- 
dant cream. Let cream in kettle for 10 minutes; 
then add 8 lbs. of glucose, 4 oz. of vanilla flavor. 
Mix thoroughly. Then pour out on two boards 
4 ft. square, lined with heavy wax paper. 



94 Twentieth Century Candy Teacher 

Then cook cream center: 
y 2 gal. of water 
4 lbs. sugar 
15 lbs. glucose 
2y 2 lbs. of C. B. butter- 
Cook to 258. 

Add 18 lbs. of fondant cream and 7 lbs. of 
mazetta cream. Let your batch cream for 10 
minutes; then flavor with 2 oz. vanilla and pour 
out on your vanilla bottom. Let stand for half 
hour; then cook your vanilla top the same as the 
bottom. Let stand till next day; then mark off 
in 5-cent bars. Glaze and cut when dry. Pack 
30 bars to box. 

SLICED COCOANUT SQUARES 

20 lbs. sugar 
10 lbs. glucose 
2 lbs. C. B. butter 
y 2 gal. of water 
15 lbs. condensed milk 
Cook to stiff ball. 

Turn off steam and add 15 lbs. of fondant 
cream. Let cream in stirring kettle for 10 min- 
utes; then add 8 lbs. of glucose. Flavor with 
vanilla and add 9 lbs. of sliced cocoanut. Pour 
out on two boards, and let stand till next day; 
then mark in 1 inch squares and cut with a knife. 
Pack in boxes in layers. 

CHOP SUEY FUDGE 

10 lbs. sugar 
6 lbs. glucose 



Twentieth Century Candy Teacher 95 

\y 2 lbs. of C. butter 
8 lbs. condensed milk 

1 qt. of water 

2 lbs. of liquid chocolate 
Add 2 lbs. of filberts 

1 lb. of figs ground 
Cook your batch to a stiff ball. 
Then add 10 lbs. of fondant cream; mix 
thoroughly; then add 4 lbs. glucose; then mix 
thoroughly; then add your filberts and figs 
ground. Pour out on lined board. 
Then cook: 
12 lbs. sugar 
8 lbs. of glucose 
1 qt. of water 
\y 2 lbs. of C. B. butter 
Cook to 256. 

Add 10 lbs. of fondant cream. Mix thor- 
oughly; then add 4 lbs. of mazetta cream and 
mix thoroughly; add 4 lbs. of cherry pieces. 
Pour out on your chocolate bottom. Let set for 
half hour; then cook your top the same as your 
bottom. Instead of figs and filberts use apricots 
ground and almond pieces. Let stand till next 
day; then mark and glaze with white glaze. 
Then cut in slices or squares. 

CHOCOLATE FILBERT FUDGE 

20 lbs. of chocolate scrap, washed and 
strained 
5 lbs. of glucose 
15 lbs. of condensed milk 
2y 2 lbs. of C. butter 
Cook to stiff ball. 



96 Twentieth Century Candy Teacher 

Add 18 lbs. of fondant cream. Let your 
batch cream well for 10 minutes. Then add 7 
lbs. of glucose; mix thoroughly for 5 minutes; 
then add 6 lbs. of filberts and 2 oz. of vanilla. 
Pour out on lined board and let stand till next 
day.^ Mark and glaze with white glaze. Then 
cut in squares. Pack in pails with pockets. 

CHOCOLATE DIPPED FRUIT BAR 

12 lbs. of sugar 
7 lbs. of glucose 
10 lbs. of condensed milk 
\y 2 lbs. of C. butter 
1 qt. of water. 
Cook to stiff ball. 

Add 12 lbs. of fondant cream. Let your 
batch cream till it gets stiff in your stirrer kettle; 
then add 7 lbs. of glucose. Mix thoroughly; 
then add 3 lbs. of pineapple pieces and 3 lbs. of 
glazed cherry pieces and 2 oz. of vanilla. Pour 
out on lined board and let stand till next day; 
then mark in bars and cut with a sharp knife. 
Then dip in thin chocolate on the machine. Pack 
30 to a box. 

UNWRAPPED SWEET ROLL 

15 lbs. glucose 
15 lbs. sugar 

2y 2 lbs. of C. butter 
35 lbs. condensed milk 
y 2 qt. of water 
Cook to hard ball. 
Add 2 oz. of vanilla. 



Twentieth Century Candy Teacher 97 

Pour out on greased slab. 
Now cook center: 
14 lbs. glucose 
20 lbs. sugar 
3 lbs. C. butter 
y 2 gal. of water 
Cook to 265. 
Add 20 lbs. of fondant cream 

8 lbs. mazetta cream 
Mix in stirrer kettle for 5 minutes; then pour 
out on greased and flour slab. .When your batch 
starts to set on the slab, take and knead your 
batch just like you were kneading bread; then 
flavor with vanilla for the white, and strawberry 
for the pink. Take one-half of your batch and 
color pink; then put the two together and roll in 
a long strip the length of your caramel batch; 
then take a damp cloth and dampen your caramel 
and roll up your batch; then pull out in strips 
and lay between bars to keep in shape; then take 
one piece at a time and roll around and cut off 
slices or rings. You can make them any size. 
Let stand till next day in trays, and pack in tin. 
trays. 



98 Twentieth Century Candy Teacher 




Caramel Tilting Kettle. 



Twentieth Century Candy Teacher 99 

OPERA CARAMEL FUDGE— SQUARE 

No. 1 

15 lbs. sugar 
1 1 lbs. glucose 
2y 2 lbs. C. butter 
1 qt. of water 
Cook to 265. 

Add 15 lbs. of fondant cream. Let your 
batch cream for 5 minutes; then add 8 lbs. of 
mazetta cream, and flavor with vanilla for the 
white. Pour out on two trays lined with wax 
paper 4 ft. square. 
Then cook No. 2 : 
15 lbs. sugar 
1 1 lbs. glucose 
2y 2 lbs. C. butter 
1 qt. of water 
Cook to 265. 

Add 15 lbs. of fondant cream and 1 y 2 lbs. 
of fondant cream, and color pink and flavor 
strawberry. Pour out on your white batch — 
No. 1. 

Then cook No. 3 : 
15 lbs. sugar 
1 1 lbs. glucose 
2y 2 lbs. C. butter 
1 qt. of water 
Cook to 265. 

Add 15 lbs. of fondant cream. Let your 
batch cream for 5 minutes; then add 1 y 2 lbs. 
mazetta cream and have 2 lbs. of liquid choco- 
late cut up fine and add to your batch before you 
mix in your fondant cream and a little chocolate 
brown. 



100 Twentieth Century Candy Teacher 

Pour out on your No. 2 batch; then spread 
over the top heavy yellow wax paper and place 
a board just like the one your batch is on over 
the top to press your batch down to your sticks 
or rods. Let stand till next day; then mark and 
glaze with white glaze ; then cut in squares or 
small bars, and when dry pack. 

ITALIAN CHOCOLATE AND VANILLA 
CREAM SQUARES 

20 lbs. sugar 
10 lbs. glucose 
1 qt. of water 
12 lbs. condensed milk 
\y 2 lbs. of C. butter 
Cook to stiff ball. 

Then add 20 lbs. of fondant cream. Let 
your batch cream in stirrer kettle for 10 min- 
utes ; then add 7 lbs. of glucose and vanilla flavor. 
For chocolate add 4 lbs. of liquid chocolate and 
chocolate brown. Pour out on two trays or 
boards 4 ft. square lined with heavy wax paper 
with rods on your trays ^ inch thick. 
Then cook: 
15 lbs. sugar 
6 lbs. of glucose 
1 qt. of water 
1 lb. of C. butter 
Cook to 250. 

Add 15 lbs. of fondant cream. Let cream 
in your kettle with stirrer, and add 5 lbs. glucose. 
Let mix in stirrer kettle for 5 minutes; then pour 
out very thin on your batch with a wide sdraper; 
spread out thin; flavor vanilla. When your top 



Twentieth Century Candy Teacher 101 

sets mark with a cutter deep in squares, and let 
stand till next day; then pack in cases or 10 lb. 
tin trays. You can make your top pink and 
orange color and flavor. 

NOUGAT MADE WHOLESALE 

To turn out a fine nougat you must have a 
good stirrer kettle and it must be made and built 
for heavy work. Then you must have trays 
made out of 1 inch pine boards nailed together 
with two end pieces \y 2 inch high, so that you 
can turn one board on top the other and press 
with heavy weights or you can stack one batch 
on top the other four or five high. You also 
have to line your boards with wax paper and 
also rice paper or wafers as they are called. 
First line your boards with wax paper, then take 
a dipper with gucose in it, dip your fingers in the 
glucose and spread out in very fine strings on your 
wax paper or spot your paper with glucose just 
where your wafers will lay, but use very little 
glucose, just enough to keep your wafers in place. 
When you pour out your batch to spread, never 
use water, as it makes your naffers crimp up and 
always lap each wafer. 

Then always soak your gelatine y 2 hour be- 
fore using in warm water, and to spread your 
nougat have a wide scraper about 10 inches long 
and 5 inches high made of sheet iron, and have 
some rods made of wood in different sizes that 
you want with 2 small nails in each end so as to 
hold them in place, and it always pays to use 
french gelatine or a fast setting gelatine for any 
of my formulas on nougat, as your batch will 



102 Twentieth Century Candy Teacher 

never come out as they ought to, and when using 
fruit always use dry fruit and nuts of all kinds. 
When cooking your nougat always cook 10 de- 
grees higher in the summer than you do in the 
winter for pail goods. 




Nougat Kettle. 



Twentieth Century Candy Teacher 103 

PAIL SPECIALTIES 

CHERRY FRUIT NOUGAT 

10 lbs. glucose 
8 lbs. sugar 
1 qt. of water 

Cook your batch to 260 degrees. 

Then have your gelatine soaked in warm 
water, 12 oz. of french gelatine in ]/ 2 gal. of 
water in your stirrer kettle. When your batch 
is cooked, add your gelatine and beat up very 
stiff, for the stiffer your first batch is the whiter 
your goods will be. Then cook 22 lbs. of sugar 
and 6 lbs. of glucose and 3 lbs. of C. B. butter 
in y 2 gal. of water. Cook to 265 degrees. 
Pour this batch in your batch that was beaten up 
stiff, then add 15 lbs. of fondant cream and let 
your batch beat on second speed while mixing 
your last batch, for if you let it stay on your fast 
speed it will throw your batch out on the floor, 
so always when you pour in your second part of 
your batch change your belt on your cone pulley. 
Let your cream fondant mix thoroughly through 
your batch; then add y 2 oz. of dry vanilla and 7 
lbs. of glazed dry cherry pieces. Have a kettle 
greased and dusted with flour ready, then pour 
out your batch on your lined board with wafers, 
as your batch will be very stiff ; then spread out 
with your wide scraper; then spread heavy yellow 
wax paper over the top and then turn one of your 
trays upside down on your batch. If you are 
only making one batch put some very heavy 
weight on top, so as to press it down as you will 



104 Twentieth Century Candy Teacher 

find the heavier you press your nougat the better 
your nougat will cut on the machine or by hand. 
Let stand till next day ; then pull off your wax 
paper and mark and cut on machine. 

CHERRY FRUIT NOUGAT 

Chocolate Dipped 

8 lbs. of glucose 
7 lbs. of sugar 

1 pt. of water 
Cook to 260. 

Soak 5 oz. of gelatine in y 2 gal. of water. 
Pour in your stirrer kettle; then beat up very stiff 
and white. 
Now cook: 

10 lbs. of sugar 
5 lbs. of glucose 

2 lbs. C. butter 
1 qt. of water 

Cook to 260 degrees. 

When your first batch is beaten up, then pour 
in your No. 2 batch and put on second speed, 
and add 10 lbs. of fondant cream. Let mix 
thoroughly, then flavor with 1 oz. of dissolved 
vanilla and y 2 oz. of tartaric acid and 4 lbs. of 
cherry pieces. Pour out in greased kettle dusted 
with flour; then pour out on boards lined with 
wafers, and spread. Use rods }i in. thick and 
cover with yellow wax paper, and press with 
boards and heavy weights. Let stand till next 
day; then pull off paper and rip in bars on ma- 
chine, and then cut with knife in thin slices or 
oblong shape; then dip in chocolate. 

You will find my formulas are the most com- 



Twentieth Century Candy Teacher 105 

plete and up to date on nougat that were ever 
offered to the readers and candy makers, and if 
a candy maker can't take these formulas I have 
on nougat and the house he works for ought to 
sell at least 30,000 pails a year. 

APRICOT NOUGAT 

No. 1 

15 lbs. of glucose 
10 lbs. sugar 
1 qt. of water 
Cook to 260. 

1 lb. of french gelatine, soak in % gal- 
of water; beat up very stiff and white. 
Then cook No. : 
30 lbs. sugar 
10 lbs. glucose 
Zy 2 lbs. of C. B. butter 
3 qts. of water 
Cook to 265 winter time. 
Then pour your No. 2 batch in your batch 
that is beaten up stiff and add 20 lbs. of fondant 
cream. Let mix thoroughly on second speed, 
then have some french dry apricot, 10 lbs., and 
mix through your batch. Flavor with y 2 oz. of 
vanilla. Never let your stirrer run only enough 
to mix your fruit, as they will color your batch. 
Pour out on lined boards with wafers and then 
spread out, using 1 inch rods on your trays and 
then cover the top with wafers and be sure to 
lap each naffer. Then cover with yellow wax 
paper to keep your naffers clean. Then press 
and let stand till next day. Then rip on nougat 



106 Twentieth Century Candy Teacher 



machine and cut in oblong bars, 
next day, then pack in pails. 



Let dry till 



ALMOND NOUGAT SQUARES 

No. 1 

15 lbs. glucose 
7 lbs. sugar 
1 pt. of water 
Cook to 260. 

Soak 12 oz. of gelatine in y 2 gal. of water- 
Then beat up very stiff. 
Then cook No. 2 : 

Syrup 
1 qt. of water 
15 lbs. sugar 
7 lbs. glucose 
3 lbs. of C. B. butter 
Cook to 260. 

Pour your syrup in your batch that you have 
beaten up stiff and put on your slow speed, and 
mix; then add 15 lbs. of fondant cream and mix 
thoroughly, and y 2 oz. of vanilla and 8 lbs. of 
almonds. Pour out on boards lined with wafers, 
and use rods % i nc h square. Put wafers on top 
and cover with wax paper; then press and let 
stand till next day. Then cut in squares on 
nougat machine. Always rip your batch first; 
then let them dry before cutting them in squares. 
When dry pack in pails with pockets and circle 
top tray. 



Twentieth Century Candy Teacher 107 




Nougat Cutter. 



108 Twentieth Century Candy Teacher 

ALMOND TOP NOUGAT 

5-Cent Package 
No. 1 
8 lbs. glucose 

7 lbs. sugar 

1 pt. of water 
Cook to 58. 

Soak 6 oz. of gelatine in 1 qt. of water. 
Beat up stiff in stirrer kettle. 
Now cook syrup : 

8 lbs. sugar 

7 lbs. glucose 

\y 2 lbs. C. butter 

y 2 qt. of water 
•Cook to 262. 

Pour your syrup in your batch that is beaten 
up stiff; then add 6 lbs. of fondant cream and 
mix well; then pour out on lined board. Flavor 
with vanilla and strawberry and color light pink 
for strawberry batch, and then spread out on 
boards 4 ft. square and throw some almond pieces 
on top your batch, and then take a rolling pin 
and roll them so as to press them down; then let 
your batch stand till next day, and cut in flat bars 
and wrap three bars to a package. These nougat 
must not be pressed. 

CHOCOLATE DIPPED 

5-Cent Almond Bar 

12 lbs. of glucose 
6 lbs. of sugar 
1 pt. of water 
Cook to 255. 



Twentieth Century Candy Teacher 109 

Soak 12 oz. of gelatine in y 2 gal. of water. 
Beat up stiff, and then cook 

Syrup 
12 lbs. sugar 
6 lbs. glucose 
2y 2 lbs. of C. butter 
1 qt. of water 
Cook to 265. 

Add 12 lbs. of fondant cream, and mix thor- 
oughly; then add 6 lbs. of almonds and V 2 oz. 
of vanilla. Pour out on your lined boards w T ith 
wafers and spread out. Then cover your batch 
with yellow wax paper and press. Let stand till 
next day; then pull off paper and mark in bars 
and cut with a sharp knife. When cutting nou- 
gat always use a damp cloth to clean off your 
knife when it sticks to the knife. 

WRAPPED PAIL NOUGAT 
No. 1 
15 lbs. of glucose 
8 lbs. of sugar 
1 qt. of water 
Cook to 258. 

Soak 10 oz. of french gelatine in y 2 gal. of 
water. Pour in stirrer kettle and beat up very 
stiff. 

Now cook your syrup: 
15 lbs. sugar 
20 lbs. glucose 
1 qt. of water 
3 lbs. of C. B. butter 
Cook to 265. 
Pour your syrup in your batch that is beaten 



110 Twentieth Century Candy Teacher 

up and then add 10 lbs. of fondant cream. Mix 
thoroughly; then have 10 lbs. of spice jelly gum 
drops, assorted. Flavor and color, and y 2 oz. 
vanilla. Then pour out on lined boards with 
wafers and use rods 1 inch thick or square. Then 
put wafers on top of your batch and then yellow 
wax paper to keep your wafers clean and press 
with a tray and heavy weights on. Put one batch 
on top the other. Next day cut in strips on nou- 
gat cutter and then lay your strips flat and cut on 
caramel machine and wrap, or you can spread 
this batch on two boards 4 ft. square and make 
two batches, one white and the other pink, which 
makes a very pretty piece wrapped. 

JELLY SPICED GUM DROPS 

For Wrapped Nougat 
Jelly Part 
Soak 1 lb. of Jap gelatine in 4 gals, of water 
1 hour before you are ready to cook your batch. 
Use warm water. Then cook your Jap gelatine 
till it is thoroughly dissolved, and then strain 
through a fine sieve. Then add 40 lbs. of glu- 
cose and 20 lbs. sugar, and cook till your batch 
falls in fine strings from your paddle. Then 
pour out in tin tub. 

Gum Part 
35 lbs. glucose 
25 lbs. sugar 
\y 2 oz. tartaric acid 
7 lbs. of Pearl starch 
5 gals, of water 
Dissolve your Pearl starch and 1 ]/ 2 oz. of 
tartaric acid in 5 gals, of water; and then add in 



Twentieth Century Candy Teacher 111 

stirrer kettle with your sugar and glucose, and 
cook till your batch falls in sheets from the 
paddle; then pour in your jelly batch and let mix 
thoroughly with the steam on ; then turn off steam 
and color and flavor : white lemon, orange orange, 
green mint, red cherry, light red strawberry. 
Cast in machine and run out in hot dry starch. 
Let in dry room for 5 days; take out to cool 
then run them through starch buck. Then sand 
and put away in pails till you make your next 
batch of wrapped nougat. 



WRAPPED NOUGAT 

No. 2 

50 lbs. glucose 
25 lbs. sugar 
2 qts of water 

Cook to 260. 

Soak 10 oz. of french gelatine in 3 pts. of 
water. Then pour in stirrer kettle and beat up 
very stiff; then add 2y 2 lbs. of C. B. butter 
melted and pour in your batch with 10 lbs. of 
fondant cream. Mix thoroughly; then take out 
with a dipper out of your kettle and dip your 
dipper into cool water to keep it from sticking 
to the dipper, and have your boards lined with 
wax paper and wafers, and you will have to 
spread with your hands by dipping them in cold 
water. Then spread wafers on top and wax 
paper; then press with a tray and heavy weights; 
add your 10 lbs. of spiced drops just before 
taking out of kettle. 



112 Twentieth Century Candy Teacher 

PINEAPPLE FRUIT NOUGAT 

1 lbs. glucose 

7 lbs. of sugar 
1 qt. of water 

Cook to 260. 

Soak 12 oz. of gelatine in 2 pts. of water and 
have ready in your stirrer kettle while your batch 
is cooking; then beat up very stiff. 

Now cook syrup: 
20 lbs. of sugar 
6 lbs. of glucose 
3 lbs. of C. butter 

Cook to 265. 

Pour your syrup in your batch that is beaten 
up stiff and let mix thoroughly; then add 15 lbs. 
of fondant cream. Let your fondant mix thor- 
oughly ; then add y 2 oz. vanilla and 7 lbs. of 
pineapple pieces. 

Then pour out in greased and dusted flour 
kettle and pour out on your boards lined with 
wax paper and wafers. Spread with a wide 
scraper and cover with heavy yellow wax paper 
and press till next day; then pull off paper and 
cut on the nougat cutter in strips and then with 
knife. Let dry. Then pack in pails with pockets 
and top circle tray. 

FRUIT CAKE NOUGAT 

10 lbs. glucose 

8 lbs. sugar 

1 qt. of water 
Cook to 260. 

Soak 11 oz. of french gelatine in ]/ 2 gal. of 
water and beat very stiff in stirrer kettle. 



Twentieth Century Candy Teacher 113 

Now cook syrup : 
18 lbs. of sugar 
5 lbs. glucose 
y 2 lb. of C. B. butter 
2 qts. of water 
Cook to 265. 

Pour your syrup in your batch that is beaten 
up very stiff; then add 18 lbs. of fondant cream. 
Mix thoroughly; then have 4 lbs. of cherry pieces 
and y 2 oz. of vanilla in before you cook your 
batch. Have 7 pails lined, first with wax paper 
and then with wafers. Cut in strips for bottom 
and side of your flat pails. Then fill your pails 
one-third full of white No. 1. 

Then make another batch and color pink, and 
use 4 lbs. of pineapple and 2 lbs. ol almonds in 
your batch. Flavor strawberry. 

No. 3 

Then make your third batch, and add 5 lbs. 
of liquid chocolate in your syrup batch. Cut 
up fine when you pour in your batch in the first 
part. 

Then add 4 lbs. of filbert nuts and you will 
have a three-layer cake. Cover the top with 
wafers. Cut and also wax paper. Then press 
your batch, for if don't press your nougat it will 
never cut smooth. To press your pails, take a 
pail cover and have it cut so that it will go in the 
pail; then put heavy weights on top; let stand till 
next day, then put a lace circle on top and cover. 

This fruit cake will cut two months after it 
is made if you follow my formua, and it makes 
a very attractive piece for the retail trade, and 



114 Twetnieth Century Candy Teacher 

to cut this fruit cake always use a sharp knife, 
and after each cut run your knife over a wet 
cloth. 

PRINCESS NOUGAT SQUARES 

10 lbs. glucose 
8 lbs. sugar 
1 qt. of water 
Cook to 260. 

Soak 8 oz. of gelatine in 4 pts. of water. 
Beat up very stiff in stirrer kettle. Color 
pink. 

Now cook syrup: 
10 lbs. of sugar 
4 lbs. glucose 
1 qt. of water 
1 y 2 lbs. of C. B. butter 
Cook to 265. 

Then add your syrup to the batch that you 
have beaten up stiff, and then add 10 lbs. of 
fondant cream. Mix thoroughly; then add 3 
lbs. of pineapple and 2 lbs. of almonds, *4 oz - oi 
vanilla. Pour out on lined boards with wafers. 
Let your batch set for 1 hour till it sets; then 
have a triangle rod and press down in your pink 
till it touches the board. 

Then cook No. 2 batch the same as No. 1. 
Instead of pineapple use 4 lbs. of cherry 
pieces and 2 lbs. of almonds. 

Pour out on your pink batch and then cover 
with heavy yellow wax paper; then press with 
board and let stand till next day. Then cut with 
nougat cutter in strips, and then in squares with 
sharp knife. When dry pack in pails with 
pockets and circle top tray. 



Twentieth Century Candy Teacher 115 

SULTANA RAISIN NOUGAT 

Vanilla Bottom 

8 lbs. sugar 
7 lbs. glucose 
10 lbs. condensed milk 
\y 2 lbs. C. B. butter 

1 qt. of water 
Cook to stiff ball. 

Add 10 lbs. of fondant cream. 
Let cream in the kettle for 10 minutes; then 
add 5 lbs. of glucose. Let mix thoroughly; add 
1 oz. of vanilla. Pour out on board lined with 
yellow wax paper. 
Now cook: 
8 lbs. of glucose 
7 lbs. of sugar 
1 pt. of water 
Cook to 258. 

Soak 8 oz. of gelatine in 3 pts. of water. 
Then put in stirrer kettle and beat up very 
stiff. 

Now cook syrup : 
10 lbs. of sugar 
7 lbs. glucose 

2 lbs. C. B. butter 
1 qt. of water 

Cook to 265. 

Add your syrup to your batch that is beaten 
up stiff and then add 12 lbs. of fondant cream. 
Mix thoroughly. Then add 6 lbs. of white 
sultana raisins, y 2 oz. of vanilla. Pour out on 
your vanilla bottom. 

Then cook chocolate top : 

The same as the vanilla except add 3 lbs. of 



116 Twentieth Century Candy Teacher 

liquid chocolate and color with little chocolate 
brown, and use 7 lbs. of glucose, after you add 
your cream fondant instead of 5 lbs. for the 
bottom. Let stand till next day. Be sure and 
press this batch. Use yellow wax paper on top. 
Next day pull off paper and glaze with white 
glaze and mark one way and cut on nougat ma- 
chine in strips; then cut with sharp knife where 
you have marked. 




Cooling Slab. 



Twentieth Century Candy Teacher 117 

ICED GOODS WORK 

No. 1 

ICED COCOANUT SQUARES 

3 lbs. of C. butter 
75 lbs. glucose 

35 lbs. sugar 

50 lbs. fine cocoanut 

4 oz. of vanilla flavor 

Cook your 75 lbs. of glucose, 35 lbs. of sugar, 
3 lbs. of C. butter and 2 lbs. of corn flour in your 
steam jacket kettle with a stirrer. Cook to 243 
degrees; then turn off steam and add your 50 lbs. 
of fine cocoanut ; then your 4 oz. of vanilla flavor ; 
then pour out in a kettle that has been greased 
and dusted with flour; then pour out on a cold 
slab that has been greased and dusted with flour 
and granulated sugar. When partly cool size 
down and cut in squares on the caramel cutter. 
Then dip in icing and let stand till next day; then 
they are ready to pack in pails. 

MOLASSES COCOANUT SQUARES 

50 lbs. glucose 
25 lbs. sugar 
2^2 lbs. C. butter 
2 lbs. flour 
2 gals, of molasses 
Cook to 242 degrees in steam jacket kettle; 
then turn off steam and add 40 lbs. of fine cocoa- 
nut. Pour out on greased slab; when cool size 
down on sizing machine and cut in squares on 
caramel cutter. Then dip in maple icing. Color 
with burnt sugar color or make a maple icing. 



118 Twentieth Century Candy Teacher 

2y 2 gals, of water 

1 y 2 lbs. French gelatine 

2 lbs. glucose 

40 lbs. brown sugar 

12 lbs. maple sugar 

12 lbs. of fondant cream 
Melt your 1 y 2 lbs. of gelatine in 2 y 2 gals, of 
water in your steam jacket kettle till your gelatine 
is dissolved; then add your 2 lbs. of glucose and 
your 12 lbs. of maple sugar that has been cut or 
broken in small pieces; then add your 40 lbs. of 
brown sugar; stir in steam jacket kettle with a 
little steam on till your sugar is thoroughly dis- 
solved, but do not let your batch boil when your 
sugar is dissolved; then pour half of your batch 
into your icing beater and beat up very light; 
then add your 12 lbs. of fondant cream and just 
beat your batch enough after your fondant is in 
to mix well ; then it is ready to dip with. Always 
use heavy yellow wax paper to dip on and always 
let stand till next day before you take your iced 
goods off the paper, and never dip iced goods in 
a cold room where chocolates are dipped, as your 
icing will never dry and come off the paper. 

ICED COCOANUT STICKS 

40 lbs. glucose 
20 lbs. sugar 
2 lbs. C. butter 
1 y 2 lbs. of flour 
Cook to 240 for cold weather and cook to 
245 in summer time. Then add 38 lbs. of fine 
cocoanut and IS lbs. of jelly drops; then pour 
out on greased slab that has been dusted with 



Twentieth Century Candy Teacher 119 

granulated sugar ; spread out and use bars 1 J / 2 
inches high; then when cold cut in y% inch strips 
on nougat cutter and then cut on caramel cutter; 
then dip in transparent icing. 

TRANSPARENT ICING 

Dissolve 2 oz. of icing powder in 2 qts. of 
boiling water. 

Then add 20 lbs. of bX sugar that has been 
sifted and mix with your hand or paddle till 
smooth; then add 2 lbs. of fondant cream and 
mux thoroughly; then it is ready to dip with. 
Never heat your icing in your dipping kettle any 
hotter than you can hold your hand in the icing, 
or else your icing will spot and get dry. 

ICED COCOANUT ROLLS 

Run Through the Rolls 

50 lbs. glucose 

20 lbs. sugar 
2 lbs. C. butter 
2 lbs. flour 
Cook to 245 in cold weather or 250 in sum- 
mer time; then add 35 lbs. of fine cocoanut and 
4 oz. of vanilla. Pour out on a greased slab and 
dust with flour. When cold enough to handle 
size down and cut on your ripping machine the 
width of your rolls; then run through your rolls 
out on a sheet iron table. When cold break and 
then dip in icing. You can use transparent icing 
by using different colors. Vanilla cocoanut rolls; 
strawberry cocoanut rolls; maple or molasses and 
chocolate cocoanut rolls. Always color your syrup 



120 Twentieth Century Candy Teacher 

before you add your cocoanut, and also your 
liquid chocolate, or you can dip them in gelatine 
icing. You can make your batch two colors, 
which will show when dipped in transparent icing. 

ICED VANILLA COCOANUT SQUARE 

10 lbs. sugar 
5 lbs. glucose 

10 lbs. condensed milk 
2 lbs. C. butter 
Cook to hard ball when tried in cold water; 
then add 10 lbs. of fondant cream and cream for 
5 minutes in your stirrer kettle; then add 8 lbs. 
of glucose and cream your batch for 10 minutes; 
then add 5 lbs. of fine cocoanut and 2 oz. of 
vanilla flavor. Mix thoroughly; then pour out 
on your fudge trays 4 ft. square that have been 
lined with heavy wax paper with rods around. 
Let stand till next day; then mark in squares and 
cut, or else cut in strips on nougat cutter ; and 
then cut in squares with a knife; then dip in icing. 

ICED PINEAPPLE NOUGAT BARS 
No. 1 Part 

12 lbs. glucose 
9 lbs. sugar 
1 qt. of water 
Cook to 260 degrees. 

Dissolve 1 lb. of French gelatine in y 2 gal. of 
water in your stirrer kettle or nougat kettle and 
pour your No. 1 part or batch in your dissolved 
gelatine and beat up very stiff in your kettle. 
While your batch is beating, cook No. 2 part: 



Twentieth Century Candy Teacher 121 

30 lbs. sugar 
10 lbs. glucose 
1 gal. water 
3y 2 lbs. of C. butter or Nucoa butter 

Cook to 265 degrees. 

Pour No. 2 batch in your batch No. 1 that is 
beaten up stiff, and change your speed on your 
cone pulley so that your beater does not run too 
fast. When your butter is mixed thoroughly in 
the batch, then add 18 Lbs. of fondant cream, and 
let mix thoroughly; then add 10 lbs. of pineapple 
pieces and pour out in a kettle that has been 
greased and floured, and pour out on a tray 4 ft. 
squar^ that has been lined with heavy yellow wax 
and wafers or rice paper; then use rods 1 inch 
high around the tray; then cover your batch with 
heavy yellow wax paper, and then put another 
tray on top and press with heavy weights, or put 
another batch on top. Let stand till next day; 
then cut in strips for nougat cutter and cut in thin 
strips, and then cut in bars with a knife; then they 
are ready to ice in white and pink icing. Let 
stand till next day; then pack in pails or boxes. 

ICED NOUGAT BLOCKS 

No. 1 Part 

8 lbs. glucose 
5 lbs. sugar 
1 qt. water 
Cook to 260 degrees. 

Dissolve 7 oz. of gelatine in 1 qt. of water 
in your nougat kettle; then pour your batch in 
your gelatine and beat up very stiff. 



122 Twentieth Century Candy Teacher 

No. 2 Part 
10 lbs. sugar 
4 lbs. glucose 

1 y 2 qts. of water 

2 lbs. of C. butter or Nucoa 
Cook to 265 degrees. 

Pour your No. 2 batch in your No. 1 batch 
that is beaten up very stiff, and add 10 lbs. of 
fondant cream. Mix thoroughly and add 4 lbs. 
of almonds and J4 07 ~ °f vanilla. Pour out on 
lined boards or trays with wax paper and wafers. 
Then make another batch the same and color 
pink and instead of almonds use cherry pieces 
and flavor with cherry flavor, and then pour your 
pink batch on top of your white; then cover with 
yellow wax paper and put a tray on top and press 
and let stand till next day; then rip your batch on 
the nougat cutter and then cut in squares with a 
knife; then dip in transparent icing. 

SLAB WORK ON FIRE 
PEANUT SQUARE 

No. 1 Spanish Peanuts 
25 lbs. sugar 
18 lbs. glucose 
y 2 gal. of water 
Cook to 260. 

Add slowly 35 lbs. of No. 1 Spanish peanuts 
till they are roasted a very light brown in the 
syrup, and if your batch starts to scorch set your 
kettle up by adding another ring on your furnace. 
Then spread out on slab with a pallet knife; then 
cut in squares. When cool break in squares and 
pack in pails. 



Twentieth Century Candy Teacher 123 

PEANUT BAR 

Five-Cent Bar 

14 lbs. of sugar 
12 lbs. of glucose 
1 qt. of water 
Cook to 258. 

Add 30 lbs. of No. 1 Spanish peanuts. Al- 
ways add a few peanuts at a time so as to give 
the syrup time to boil through, for if you throw 
them all in at a time you won't be able to keep 
them from scorching. When partly roasted light 
brown, pour out on greased slab between rods, 
and have your rods marked off the size, so when 
you cut your bars they will come out even. 

NO. 2 PEANUT SQUARES 

25 lbs, sugar 
18 lbs. glucose 
y 2 gal. of water 
Cook to 260. 

Add slowly 35 lbs. of No. 2 Spanish peanuts. 
Cook your peanuts in the syrup till they are a 
light brown. Pour out on greased slab and cut 
in squares. When cold break and pack in pails. 

WRAPPED PEANUT BAR 

1 1 lbs. of glucose 
1 1 lbs. of sugar 
1 qt. of water 
Cook to 260. 

Add 28 lbs. of roasted No. 2 peanuts, and 
be sure and cover your fire with some coke while 



124 Twentieth Century Candy Teacher 

you are stirring your peanuts in through the 
batch. Pour out on a greased slab dusted with 
a little flour and granulated sugar; then take your 
iron rolling pin and roll out very thin and then 
have a flat bar to loosen up your batch from the 
slab, so that your batch will slide on the slab 
while you are rolling out your batch thin, or I 
have found that a saw with the teeth ground off 
on the emery is a very handy tool for slab work. 
Then cut in bars and wrap 100 to a box. 

BLANCHED VIRGINIA PEANUT 
BAR OR SQUARES 

14 lbs. sugar 
12 lbs. glucose 
1 qt. of water 
Cook to 265. 

Add 30 lbs. of blanched Virginia peanuts on 
the fire with the fire deadened with coke; then 
pour out on greased and floured slab. 

Then roll down thin and when you have your 
batch rolled down take and run your flat bar or 
saw underneath the batch and pull your batch 
apart so that your batch will not show any clear 
spots and will look like all peanuts. Then glaze 
with white glaze after you are through cutting. 
Let cool and pack in cases or 100 to box. 



Twentieth Century Candy Teacher 125 




Cooking Furnace. 



NO. 1 YANKEE PEANUT BRITTLE 

22 lbs. sugar 
18 lbs. glucose 
y 2 gal. of water 
Cook to 258. 

Add 18 lbs. of No. 1 Spanish peanuts and 
roast them in your syrup till your peanuts are a 
very light brown; then set off the fire and add 4 
oz. of soda and stir it thoroughly; then pour it 
out on two slabs that have been greased; then 
spread out thin with your pallet knife, and then 
pull out very thin. When cold pack in cases. 



COCOANUT BRITTLE 

For Fine Retail Trade 
5 lbs. of sugar 



126 Twentieth Century Candy Teacher 

Zy 2 lbs. of glucose 
1 qt. of water 

Cook to 295. 

Add 2 lbs. of shredded cocoanut on the fire; 
then set off and add 1 oz. of soda ; stir thoroughly 
and pour out on a warm greased slab, and spread 
thin. This brittle must be pulled very thin, so 
as to show the cocoanut very plain. Always have 
a warm slam for making very thin brittle, or else 
your batch will freeze and you can't flake your 
batch. 

PECAN BRITTLE 

5 lbs. sugar 
Zy 2 lbs. glucose 
1 qt. of water 
Cook to 298. 

Add 2 lbs. of pecan halves on the fire; then 
set off the fire and add 1 oz. of soda. Mix 
through. Pour out on greased slab, and stretch 
this batch very thin so as to show the pecan halves 
very plain. When cool pack in 10 lb. cases. 

BLANCHED ALMOND BRITTLE 

8 lbs. sugar 
2>y 2 lbs. glucose 
1 qt. of water 
Cook to 298 or 300. 

Add 2 lbs. of blanched almonds on the fire; 
then set off the fire and add 1 oz. of soda. 

Put 2 lbs. of almonds in some hot water and 
then let them stay in the boiling water till you can 
peel the skins off the almonds. 



Twentieth Century Candy Teacher 127 

BLACK WALNUT BRITTLE 

5 lbs. sugar 
Zy 2 . lbs. glucose 
1 qt. of water 
Cook to 298. 

Add 2 lbs. of black walnuts on the fire and 
roast till your syrup boils up through the walnuts ; 
then set off the fire and add 1 oz. of soda. 
Stretch out very thin so as to show the walnuts 
very plain. When cold pack in cases. 

NO. 2 PEANUT BRITTLE 
For Wholesale Trade 

25 lbs. sugar 
1 8 lbs. glucose 
y 2 gal. of water 
Cook to 260. 

Add 18 lbs. of No. 2 Spanish peanuts and 
roast in the syrup till your peanuts are a very 
light brown; then set off the fire and stir in 5 oz. 
of soda, and pour out on two greased slabs. 
Have your helper to spread one batch while you 
spread the other. 

Then stretch thin and when cold pack in 30-lb. 
cases. 

BLANCHED PEANUT SQUARES 

15 lbs. sugar 
12 lbs. glucose 
1 qt. of water 
Cook to 275 degrees. 

Add slowly on the fire 35 lbs. of blanched 
Virginia peanuts. Pour out on greased slab and 



128 Twentieth Century Candy Teacher 

roll down with a rolling pin and then take your 
flat bar and run underneath the batch and stretch 
your solid places out so it will look like your 
batch has very little syrup and all peanuts; then 
cut in squares and pack in flat cases in layers. 
You can glaze your batch, which will make it 
have a nice finish on top. Let dry then before 
you pack in cases. 

PEANUT BRITTLE CHIPS 

For Fancy Chocolate Boxes 
6 lbs. sugar 
4 lbs. glucose 
1 qt. of water 

Cook to 298. 

Add 4 lbs. of crushed peanuts on the fire. 
Let your syrup boil up through your peanuts; 
then set off the fire and add 1 oz. of soda. Mix 
thoroughly. 

Pour out on a warm slab and spread thin with 
your pallet knife, and then stretch very thin and 
cut in chips y 2 inch wide and 1 y^ inch long. 
To make these chips neveV use a cold slab, as 
your batch will get cold before you can cut your 
chips. Heat up your slab with a batch of stick 
candy and don't use your cold water on the slab. 
This makes a very brittle chip with chocolate on 
or without being dipped. 

For your peanuts take and roast some No. 1 
Spanish in cocoanut oil; then crush with a rolling 
pin and blow off the skins with a bellows. 

NO. 2 SPANISH PEANUT SQUARES 

20 lbs. sugar 



Twentieth Century Candy Teacher 129 

20 lbs. glucose 
y 2 gal. of water 

Cook to 260. 

Add 40 lbs. of No. 2 Spanish peanuts raw, 
and add slowly, for if you pour all your peanuts 
in at a time they will scorch and you won't be 
able to stir your batch. Never use a hot fire. 
After you have all the peanuts in your batch for 
your syrup will be cooked too high before your 
peanuts are roasted; either set your kettle up with 
a piece of coke or use your rings on the furnace. 
Pour out on greased slab and spread with a pallet 
knife, and cut in squares. When cool break and 
pack in pails. 




Adjustable Steel Cutter. 



130 Twentieth Century Candy Teacher 

NO. 1 PEANUT SLAB 

20 lbs. of sugar 
17 lbs. of glucose 
y 2 gal. of water 
Cook to 260. 

Add 40 lbs. of No. 1 Spanish peanuts, raw. 
Always add your peanuts in your batch slowly. 
Give the syrup time to boil through your peanuts. 
Let your peanuts roast a light Drown. Then 
take off the fire and pour out between rods set 
the length of your case or pan. When partly 
cool, cut them with a cutter set the size of case 
or pan. Let get cool before packing. 

SLICED COCOANUT SLAB 

15 lbs. of sugar 
1 1 lbs. glucose 
y 2 gal. of water 
Cook to 300 in cold weather; 312 in warm 
weather. 

Add on the fire 1 1 lbs. of sliced cocoanut. 
Let your syrup boil up through the cocoanut; 
then pour out on greased slab between rods set 
the size of pans or cases. When partly cold cut 
the width with a cutter. When cold pack. 

HINKY DINKY 

For Baskets and Pails 
25 lbs. of sugar 
20 lbs. of glucose 
y 2 gal. of water 
Cook to 265. 
Add 15 lbs. of Virginia peanuts, raw. Then 



Twentieth Century Candy Teacher 131 

cook till they are roasted a light brown. Then 
add 15 lbs. of sliced cocoanut. Let your syrup 
boil up through; then pour out on greased slab 
and spread out with a paddle; then stretch your 
batch very thin out on a cold slab so that you 
won't have any syrup or clear places, and when 
you streach this batch out on two slabs it looks 
just like you haven't any syrup on your peanut 
and cocoanut. This makes a very good piece in 
cool weather. When cold pack in pails and 
baskets. 

FIVE-CENT NUT CAKE 

Chocolate Dipped 

10 lbs. of sugar 
8 lbs. glucose 
1 qt. of water 
Cook to 300. 

Then add 4 lbs. of almond pieces 
4 lbs. of pecan pieces 
4 lbs. of blanched Virginia peanuts 
3 lbs. of walnut pieces 
Then pour out on greased slat) dusted with 
a little flour. 

Then roll your batch very thin y^ inch thick 
and streak your batch so that you won't have any 
solid places; then cut with a cutter so that your 
bar will be 2y 2 oz. before dipped. 

When cold dip in chocolate very thin on the 
machine. 

SODA PEANUT CRISP 

12 lbs. sugar 
10 lbs. glucose 
1 qt. of water 



132 Twentieth Century Candy Teacher 

Cook to 260. 

Add 10 lbs. of No. 1 Spanish peanuts, raw; 
let roast in syrup till a light brown; then set off 
the fire and stir in 2y 2 oz. of soda. Pour out on 
greased slab between rods, and when you pour 
out your batch pour up one side and down the 
other side so that you won't have to use your 
pallet knife very little to fill in the center, and 
when partly cool cut in small bars with a cutter. 
If you stir your batch too much in spreading it, 
your batch will be heavy instead of being light. 
When cold break and dip in chocolate on the 
machine with very thin chocolate. Pack in pails 
or cases. 

CHOCOLATE SPONGE 

15 lbs. sugar 
10 lbs. glucose 
1 pt. of water 

Cook to 285. 

Then add on the fire 1 qt. of molasses, and 
stir your batch to keep from scorching. Cook 
to 270; then set off the fire and add 4 oz. of soda. 
Stir in thoroughly; then pour out on a greased 
slab between rods ; then take your coke shovel and 
fill with red hot coke and keep moving the shovel 
around about 6 inches from your batch. Then 
take some heavy yellow wax paper that you use 
for fudge work and spread over the top; then lay 
one of your fudge trays or boards on the top of 
your batch so as to press it down. When partly 
cool take off cover and pull off your paper and 
mark in squares just through the top crust. 
When cool break in squares and dip in chocolate 



Twentieth Century Candy Teacher 133 

and pack in baskets. When you pour out your 
batch on the slab, never spread your batch with 
a pallet knife; just pour along the slab. When 
they are made right they are very porous and 
light. 

ICED TRANSPARENT PEANUT 
SQUARES 

Or Bar — Assorted 

12 lbs. of sugar 
12 lbs. of glucose 
1 qt. of water 

Cook to 260. 

Add 25 lbs. of blanched peanuts, Virginia, 
on the fire with your hot fire covered with some 
coke to keep your batch from scorching while you 
are stirring in your peanuts. Then pour out on 
a slab that has been greased and dusted with a 
little flour and granulated sugar; then roll down 
thin and cut in bars or squares. When cold 
break and dip in icing. 

Make one batch white, then make one batch 
pink. Color your batch just before you add your 
peanuts, and then color one batch orange and 
when dipped in icing. Pack assorted in pails. 

ICING FOR TRANSPARENT ASSORTED 
PEANUT SQUARES 

1 gal. of hot water 

3 oz. of Henry Otten's icelime powder 
Mix thoroughly. 

Then take ]/ 2 lb. of fondant cream and put 
in bon bon dipping kettle and add 1 pt. of your 



134 Twentieth Century Candy Teacher 

icelime powder. Mix thoroughly with a very 
little heat; then add some fine 4X powdered 
sugar to stiffen your syrup; then mix thoroughly 
with your hand. Don't have your icing any 
hotter than you can keep your hand in the icing 
while dipping. Let stand on wax paper till next 
day. Then pack in pails. 

You can make a 5-cent bar dipped in trans- 
parent icing and wrap your 5-cent bar in gelatine 
transparent sheets with two cold seals or stickers 
on the bottom of each bar. 

PAN TAFFY AND CHEWING TAFFY. 
VANILLA CREAM TAFFY 

15 lbs. of sugar 
12 lbs. of glucose 
y 2 gal. of water 
2 lbs. of Nucoa butter 
Cook to 280 degrees. 

Add 3 pts. of 20 per cent cream on the fire 
and stir ; then cook your batch to a crack when 
ried in cold water. Pour out on a greased slab. 
When partly cool, pull on machine very light and 
flavor with vanilla. Have a clean slab dusted 
with powdered sugar, and stretch out in thin 
sheet. Then cut size to fit the pan. Let on 
slab till cold; then pack. 

STRAWBERRY CHEWING TAFFY 

15 lbs. of sugar 
1 1 lbs. of glucose 

1 qt. of water 

2 lbs. of Nucoa butter 
Cook to 270. 



Twentieth Century Candy Teacher 135 

Add 5 lbs. of condensed milk, and cook your 
batch up to a light crack when tried in cold water. 
Pour out on slab to cool. 
Then cook : 

15 lbs. sugar 

12 lbs. glucose 

1 qt. of water 

\y 2 lbs. Nucoa butter 

Cook to 260 degrees. 

Set off the fire and stir in 1 oz. of gelatine 
dissolved in y 2 pt. of water. Pour out on slab 
to cool; then mix your two batches together and 
color a light pink and flavor with 1 oz of straw- 
berry flavor and y 2 oz. of tartaric acid dissolved 
in your 1 oz. of strawberry flavor. 

Pull on machine very light and stretch out in 
sheets to the size of your pans. Let stand on 
cold slab. When cold, pack. 

MOLASSES FILBERT TAFFY 

15 lbs. of sugar 
12 lbs. of glucose 
y 2 gal. 20 per cent cream 

2 lbs. of Nucoa butter 
\y 2 gals, of molasses 

Cook to a crack when tried in cold water or 
260 degrees. 

Cook this batch in the stirrer kettle, or if 
tcooked on fire cook your batch 300 degrees 
before adding your molasses and cream ; then cook 
on slow fire to a crack when tried in cold water. 
Pour out on cold and when partly cool pull on 
machine hook. Then take off your batch from 
the machine and mix in 3 y 2 lbs. of filberts ; then 



136 Twentieth Century Candy Teacher 

put on machine again and just mix your filberts 
through; then stretch out in sheet for pans. 

BLACK WALNUT TAFFY 

20 lbs. sugar 
18 lbs. glucose 
1 qt. of water 
2y 2 lbs. of Nucoa butter 
Cook to 270 degrees. 

Then add 5 lbs. of condensed milk, mixed 
with 4 oz. of flour on the fire ; then cook your 
batch to a crack when tried in cold water. Pour 
out on greased cold slab. When partly cool pull 
on machine, and when pulled very light take off 
the machine hooks and add 4 lbs. of black wal- 
nuts, flavor with 2 oz. of vanilla. Then pull out 
on a cold slab in sheets and cut to fit the size of 
your pans. 



Twentieth Century Candy Teacher 137 



o 



K 

o 

5' 

CD 




138 Twentieth Century Candy Teacher 

BLACK WALNUT KISSES 

No. 2 

30 lbs. glucose 
20 lbs. sugar 
2 lbs. of Nucoa butter 
y 2 gal. of water 
1 lb. of flour 
Cook to a crack when tried in cold water, or 
258 degrees. 

Mix your flour with the glucose always when 
you cook your batch in the steam kettle, so as ta 
make a smooth paste. Then add sugar and 
water and Nucoa butter. If you cook on the 
fire, add your flour off the fire with a little milk 
or glucose. Pour out on greased slab. When 
partly cool pull on machine; add 2 oz. of vanilla, 
flavor. Then cut on kiss machine and run out in 
4X sugar on the table. Before they are wrapped 
have the powdered sugar sieved off of them; then 
wrap in white and pink wrappers. 

CHOCOLATE TAFFY 

For Counter Pans 

15 lbs. sugar 
12 lbs. glucose 
1 qt. of water 
1 y 2 lbs. of Nucoa butter 
Cook to a crack when tried in cold water, or 
260 degrees. Then set off the fire and add y 2 
oz. of gelatine dissolved in a little water. Pour 
out on a greased cold slab ; then have 2 lbs. of 
liquid chocolate cut up fine and scatter over your 



Twentieth Century Candy Teacher 139 

batch. When partly cold, fold up your batch 
and mix your chocolate through the batch. When 
cool, pull on machine or hook; stretch out in 
sheets on cold slab, and cut the size of pans. 

SALT WATER TAFFY 

White, Pink and Chocolate 
For Counter Pans 

20 lbs. sugar 
17 lbs. glucose 
\y 2 lbs. Nucoa butter 
1 qt. of water 
Cook to 265. 

Then add on the fire 1 lb. of butter. 
Cut up in thin slices, and cook your batch up 
to 2 0; set off the fire and add 3 oz. vanilla and 
3 oz. of salt. Pour out on greased cold slab, and 
always fold in the edges of your batch, as it keeps 
the batch from getting lumpy. When cool enough 
to handle, pull on machine or hook, and pull out 
in sheets on cold slab and cut the size of your 
counter pans. 

SALT WATER TAFFY 
KISSES 

30 lbs. glucose 

20 lbs. sugar 

1 qt. of water 

1 lb. of flour 

1 lb. of Nucoa butter 

1 lb. of creamery butter 
Cook to a crack in stirrer kettle, to cook this 

batch as steam cooking is always better than fire 



140 Twentieth Century Candy Teacher 

cooking on low boiled goods. Add 2 oz. of 
/vanilla, 4 oz. of salt and pour out on a greased 
cold slab, and when cool enough to handle, pull 
on machine and always pull your soft boiled goods 
as cold as possible on the machine and they will 
be easy to handle on the table when spinning out 
your batch, as the colder you run them out the 
better shape your kisses will have when wrapped. 

FRUIT KISSES 

20 lbs. glucose 
15 lbs. sugar 
1 lb. of flour 
1 y 2 lb. of C. B. butter 
1 qt. of water 
Cook to 260, or a crack when tried in cold 
water. 

Pour out on greased and floured slab ; dust 
your slab very lightly with flour, after you have 
greased it. 

While your batch is cooling on the slab, grind 
3 lbs. of cherry pieces and take one-third of your 
batch whenit is pulled on machine or hook and 
mix in your fruit; then let your batch lay on cold 
slab till it gets cool ; then roll up your fruit batch 
and take the rest off your batch and make a jacket 
around the fruit center. Then spin out just like 
other kisses through the kiss machine, and dust 
your table with 4X sugar. Then have the girls 
to wrap and pack. 

For pineapple kisses use 3 lbs. of pineapple 
fingers ground through grinder. 

For pecan center kisses use 3 lbs. of pecans 
ground fine. 



Twentieth Century Candy Teacher 141 

PEANUT BUTTER KISSES 

20 lbs. of glucose 
15 lbs. of sugar 

5 lbs. condensed milk 

y 2 gal. of molasses 

1 lb. of C. B. butter 

1 qt. of water 
Cook to 260, or cook to crack when tried in 
cold water in stirrer kettle. 

Pour out on cold water slab that has been 
greased and floured, and as your batch gets cold 
fold in the edges. When your batuh is cool 
enough to handle, pull on machine or hook; then 
take 5 lbs. of peanut butter and add powdered 
sugar to stiffen your peanut butter so that it isn't 
runny. Use enough powdered sugar to make a 
stiff body ta your butter and mix on the slab, and 
to flavor use 2 oz. of salt and 1 oz. of nutmeg. 
When your batch is pulled, let lay on cold slab 
and let get cool; then make a jacket around your 
ceanut butter and spin out through the kiss ma- 
chine and wrap in brown paper. 

FONDANT CREAM 

For No. 1 Chocolates 
100 lbs. sugar 
25 lbs. glucose 
1 teaspoonful cream of tartar 
4 gals, of water 
Cook your 100 lbs. of sugar, 1 teaspoonful 
cream of tartar, 10 lbs. of glucose to 238; then 
add your 15 lbs. of glucose and let your batch 
boil up again to 238 for winter time, or 240 for 
summer time. 



142 Twentieth Century Candy Teacher 

When cooking fondant cream, always see that 
your kettle has a cover or steamer on when you 
start to boil and keep your cover on steamer till 
your batch shows no sugar on the side of the 
kettle, because the least bit of grain will cause 
your whole batch to be grainy and not any good 
for making No. 1 chocolates. 

When your batch is cooked to 238, in using 
the ball beater you have to pour your batch out 
in a kettle and then on your beater. Always have 
the cold water turned on your cooler as soon as 
you start to cook your batch of fondant cream, 
so as to give your cooler time to get cold, and 
sprinkle a glass of water on your cooling table 
before you pour out batch on the machine. Then 
as soon as your batch is poured out, sprinkle a 
glass of water over the top of your batch to keep 
your batch from having a crust on top. When 
your batch is cold so that when you press your 
finger in the syrup the impression won't run 
together, then your batch is ready to cream on 
the machine. Always turn off the cold water 
before you start to cream your fondant. When 
your batch is creamed, then take off and put in 
cream tubs and cover over with a clean damp 
cloth ; then it is ready to use for chocolate centers. 

The colder you handle your cream on the 
machine while it is a syrup the smoother and 
softer your fondant cream will be, and the hotter 
you cream your syrup the dryer and grainier your 
fondant cream will be. There is such a thing as 
getting your cream too cold in the winter time, 
as your machine wont't be able to pull your batch 
and you can make a 250 lb. batch if you have a 



Twentieth Century Candy Teacher 143 

7-foot machine. If the Ball machine, these ma- 
chines are all right for a house that turns out 
2500 lbs. of cream a day, but when a house has 
to have 10,000 lbs. of cream a day the double 
cream whipper with the 600 lb. cooler is what 
they need, for you can cool a batch in 10 to 15 
minutes time and start to cream, as they have a 
greater cooling capacity than the Ball machines, 
as it takes over 1 hour to cool your cream in the 
summer time with a 250 lb. batch, and as with 
the double whipper and cooler machine you can 
start to cream your batch 10 minutes after your 
batch is in your cooler, which is a great saving 
to a house that has to turn out from 10,000 to 
20,000 lbs. of cream daily. 

In using sugar never use beet sugar or west- 
ern sugar for good that you want for white color, 
as it never has the clearness that the eastern sugar 
has. Confectioner's A or Crystal A sugar is 
always the best to use for white goods, as for the 
beet sugar when you are cooking 400 to 500 lb. 
batches you always have trouble in boiling over 
your kettle, as the beet sugar always will have a 
scum rise on the top of your batch, which has to 
be skimmed off. 

Beet sugar can be used for chocolate centers 
and caramels and fudge work, as for crystallizing. 
Beet sugar ought not to be used if you want a 
bright crystal on your goods, and as for making 
the white color for cream, mixture of any kind 
beet sugar must not be used as the white goods 
always has a yellow cast to them. 



144 Twentieth Century Candy Teacher 




Syrup Cooler and Cream Beater with Vacum Syphon and 
Vacum Pump. 

FONDANT CREAM FOR PAIL 
CHOCOLATES 

16-Cent Goods 
100 lbs. sugar 
35 lbs. glucose 
4 gals, of water 
Cook to 238, winter time; 240 summer time. 

FONDANT CREAM FOR CHOCOLATE 
DROPS 

12-Cent Goods 
100 lbs. sugar 
50 lbs. glucose 
3 gals, water 



Twentieth Century Candy Teacher 145 

Cook to 238 winter time, and 240 in summer 
time. 

FONDANT CREAM FOR FRENCH 
CREAM MIX 

100 lbs. sugar 
30 lbs. glucose 
4 gals, water 
Cook to 240 degrees. 




Dayton Cream Beater and Cooler. 



146 Twentieth Century Candy Teacher 

FONDANT CREAM FOR CRYSTAL- 
LIZING BON BON DIPPING 

100 lbs. sugar 
25 lbs. glucose 
\y 2 gals, water 
Cook to 241 degrees 

FONDANT CREAM FOR BON 
COCOANUT CENTERS 

100 lbs. glucose 
250 lbs. sugar 
6 gals, water 
Cook to 242. 

FONDANT CREAM FOR GLAZE DIPS 

50 lbs. sugar 
2 oz. of acetic acid No. 8 
1 oz. of cream of tartar 
2y 2 gals, water 
Cook to 242. 

Fondant Cream for glaze work or bon bons 
ought never be made in large batches, and for 
making glaze cream use a ball beater as the large 
beater is too much trouble in handling such a 
small batch. When your batch is cooked, always 
have your slab cool and sprinkled with a little 
cold water, and after your batch is poured out 
on the slab, sprinkle the top off your batch of 
cream to cut the grain of the sugar on top of 
your batch. Let your batch get cold, then cream 
and cover with a clean damp cloth in your cream 
tub. 

When dipping never heat your cream any 



Twentieth Century Candy Teacher 147 

hotter than you can hold your finger into the 
batch. 

FONDANT CREAM FOR CRYSTAL- 
LIZING ICES OR JELLY CUTS 

100 lbs. of sugar 
25 lbs. glucose 
4^2 gals, water 
Cook to 244. 

Pour out in ball beater and as soon as your 
sugar forms a scum on top your batch start to 
cream, and as your batch will get hard and form 
a lump on the slab or beater, keep the machine 
running till you break the setting of your batch. 
Then it is ready to use. Never let your cream 
set for any length of time. Work your cream 
up as quickly as possible while there is heat in 
your batch. 

FONDANT CREAM FOR FUDGE WORK 
AND NOUGAT 

100 lbs. sugar 
30 lbs. glucose 
4 gals, of water 
Cook to 240. 

Don't let your cream get too cold before 
creaming your batch, as for fudge work you want 
short cream and for chocolate work you want 
smooth cream. The hotter you start to cream 
your syrup the grainier your batch will be, and 
the colder you cream your syrup the smoother 
your cream will be. What causes your batch to 
grain is you never steam your batch enough while 



148 Twentieth Century Candy Teacher 

cooking or else you cut your water too short, or 
when using the cooler for the double whipper 
you didn't steam your cooler after letting it stand 
all night, or not having your cooler cold when 
you poured in your syrup. 

FONDANT CREAM FOR CINNAMON 
POTATOES OR FIVE-CENT LOAF 

60 lbs. of sugar 
10 lbs. of glucose 

1 oz. of cream of tartar 

3 gals, of 20 per cent cream 

1 gal. of water 
Cook to 240. 

Pour out on ball machine and when partly 
cool cream. Always use this cream up as quickly 
as possible. Don't let it ripen up. 

FONDANT CREAM FOR CHERRIES AND 
STRAWBERRIES BEFORE CHOCO- 
LATE COATED 

50 lbs. sugar 

2 oz. of acetic acid No. 8 
1 oz. of cream of tartar 
2y 2 gals, of water 

Cook to 242. 

Add 3 lbs. of glucose. Let boil up again 
to 242. 

FONDANT CREAM MAPLE 

For No. 1 Chocolates 
No. 1 
100 lbs. of sugar 



Twentieth Century Candy Teacher 149 

20 lbs. of maple sugar 
35 lbs. glucose 
Sy 2 gals, water 
Cook to 238 degrees. 

Always dissolve your maple sugar first; then 
add your sugar and 10 lbs. of glucose. Steam 
your batch well, that you don't have any grain 
on the sides of the kettle; then cook to 238, and 
then add your 25 lbs. of glucose. Let boil up 
gain to 238. Then run out in cooler. When 
cold cream. 

No. 2 

100 lbs. of sugar, southern 
20 lbs. of maple sugar 
25 lbs. glucose 
1 oz. of cream of tartar 
Sy 2 gals, water 
Cook to 238. 



FONDANT CREAM FOR GLAZED 
DIPPED GRAPES 

50 lbs. sugar 
2 oz. of acetic acid No. 8 
1 oz. of cream of tartar 
2,y 2 gals, of water 
Cool to 242 degrees. 

Then add 5 lbs. glucose. Let boil up again 
kj 242. Pour out on cold beater and always 
sprinkle a little cold water on top of your batch 
after you have poured out your syrup on the 
cream beater. When cold, cream, then it is ready 
to use for dipping white grapes. 



150 Twentieth Century Candy Teacher 

CRYSTALLIZING AND THE COOKING 
OF CRYSTAL SYRUP 

In cooking your sugar for crystal always use 
the best sugar, such as Crystal A and Confec- 
tioners A sugar. Never use beet sugar for cook- 
ing crystal, and the higher you cook your syrup 
the heavier your crystal will be on your goods, 
and the lower you cook your syrup the finer crystal 
you will have, but you must not cook lower than 
33 degrees on your syrup gauge. If you cook 
below 33 degrees your goods won't take crystal 
and will get soft and sticky. Before you start to 
cook your crystal always try your gauge in cold 
water. If your gauge is at the zero mark or line 
when your gauge stands in water you know r that 
your gauge is right, and if it stands above or 
below zero mark your gauge is wrong. 

In cooking your syrup always put your water 
in your cooker first and then add the sugar. The 
quicker you cook your syrup for crystal the whiter 
and cleaner your crystal will be, and the slower 
you cook your crystal the deader your crystal will 
be on the goods, and the least grain on your kettle 
or cooker will grain your crystal. Too much 
shaking will spoil your crystal, as your crystal 
room ought to be away from heavy machines that 
will cause the floor to shake. Crystal pans or 
baskets ought to be clean for fine crystallizing, 
but they can be used for wholesale work by 
scraping the pans if they are dry. 



Twentieth Century Candy Teacher 151 




Crystal Cooker and Cooler. 



CRYSTALLIZING ON A LARGE 
SCALE 

500 lbs. sugar 
30 gals, water 

Cook to 33^ degrees for fresh cream mix. 

For gum drops, 34 degrees on gauge. 

When using lukewarm crystal let stand over 
night. 

When using hot crystal let stand 5 hours in 
crystal at 34. Do not use hot crystal on cream 
work of any kind. 

Run your water in the cooker and have a 
measure or stick to go by, each mark on your 
stick 5 gals., which will save time in measuring 
by the gallons. Then add your sugar, and start 



152 Twentieth Century Candy Teacher 

your stirrer going in the cooker. When your 
batch starts to boil your syrup ought to be on 
the syrup gauge 31 degrees. Then be sure to 
have your cover on your cooker so as to steam 
your batch. Always draw off at the bottom of 
your kettle or cooker two or three times and pour 
back in while your batch is boiling so that there 
is not any sugar in your outlet when you drain 
your syrup. Then turn on cold water coil to cool 
to lukewarm; then it is ready to use in pans or 
baskets. 

In using the baskets for crystallizing have a 
sheet iron tank that will hold 200 gals. Then 
set your wire baskets in your tank filled with 
creams or gums. To crystal fill them half full 
of goods, then set another row of baskets on top 
till you will have them up as high as you think 
. your syrup will cover your top baskets; then have 
a rotary pump and pump your syrup in from the 
bottom and let your tank fill up with syrup; then 
let stand 8 to 10 hours; then drain your syrup 
from baskets and let run into another tank, and 
use in the vacuum pan for stick candy or for gum 
drops, or color creams. You can use once more 
by adding half sugar. 

In using the crystal pan when your crystal is 
cooked and cool, fill your pan two-thirds full with 
centers and fill up with crystal syrup to cover your 
centers. Then have some cheese cloth cut the 
size of your pans and lay over the top and let 
stand five high in rows till next morning. If you 
pour your crystal at night just before you go 
home, if using hot crystal, let stand 6 hours, then 
drain. When draining your pans use a wire 



Twentieth Century Candy Teacher 153 

screen for cover on top of your pans; let drain 
thoroughly and then spread out in trays with 
screen bottoms. In winter time your crystal room 
ought to be 80 degrees warm, as your goods will 
have a brighter crystal than if your room was 
cold. Always have your goods dry before pack- 
ing. 

PRICES PAID FOR PACKING FANCY 
BOXES CHOCOLATES 

y 2 -\b. box y 2 z 

1-lb. box lc 

2-lb. box 2c 

3-lb. box 3c 

5-lb. box 5c 

8-lb. box 8_c 

5-lbs. chocolates packed in layers 2c a box 

5-lb. box loose y 2 c a box 

100 pieces in a box lc a box 

Chocolate dipped peanuts 3c a pail 

Chocolate packed in cartons 2c a pail 

Chocolates packed in layers 7c a pail 

Chocolates packed in tray circles 7c a pail 

Chocolate chips in layers 7c a pail 

Chocolate chips in tubs 4c a pail 

PRICES PAID FOR CHOCOLATE 
DIPPING 

Almond top chocolate 2c lb. 

Pecan top chocolate 2c lb. 

Walnut top chocoate 2c lb. 

Cherry top chocolate 2c lb. 

Filbert top chocolate : 2c lb. 

Radish top chocolate 2c lb. 



154 Twentieth Century Candy Teacher 

Rose leaf top chocolate 2c lb. 

Carrot top chocolate 2c lb. 

Cocoanut top chocolate 2c lb. 

DIPPED FRUIT AND NUTS 

Almonds 3c lb. 

Filberts 3c lb. 

Peanuts 6c lb. 

Walnuts , 2%c lb. 

Cherries dipped 2c lb. 

Filbert clusters 2c lb. 

Peanut clusters 2c lb. 

DIPPED CARAMELS 

Opera caramel . . l^c lb. 

No. 1 fancy caramel . 2c lb. 

No. 2 caramel l^c lb. 

Jerry cream caramel _____2c lb. 

Sponge caramel „ 2c lb. 

DIPPED MARSHMALLOW 

400 marshmallows , 2c lb. 

Marshmallow bars lc lb. 

Marshmallow sticks ^ 2c lb. 

Marshmallow drops 2c lb~ 

Marshmallow caramels 2c lb. 

Marshmallow butter scotch 2c lb~ 

Marshmallow cream 2c lb. 

DIPPED CHOCOLATES FOR PAILS 

Chocolate cream drops l^c lb. 

200 chocolate chips , 2c lb~ 



Twentieth Century Candy Teacher 155 

Chocolate ovals _„ lj^c lb. 

Chocolate chips, small 2y 2 c lb. 

200 marshm allow drops 1 54 c lb. 

Molasses chews __l%c lb. 

Vanilla frappe ' l^c lb. 

Mapletta l^c lb. 

Bitter sweet l^c lb. 



PRICES PAID FOR CREAM DIPPING 

Dates 2c lb. 

Cocoanut bon bon . 2c lb. 

Glazes 2c lb. 

Glaze topped 3c lb. 

Cherries . 2c lb. 

Grapes 2c lb. 

Pineapple squares 2c lb. 

Filberts 2c lb. 



PRICES PAID FOR ICING DIPPING 

Snowdrops lj4c lb. 

Phosphate creams lc lb. 

Marshmallow squares lj^c lb. 

Cocoanut ball marshmallows lj^c lb. 

Peanut chips lc lb. 

Cocoanut squares lc lb. 

Cocoanut sticks lc lb. 

Jelly drops l.c lb. 

Fig jellies lc lb. 

Transparent peanut squares lc lb. 

Transparent 5c peanut bars y 2 c lb. 

Transparent molasses cocoanut squares__lc lb. 

Transparent nougat sticks l^c lb. 

Transparent nougat squares l^c lb. 



156 Twentieth Century Candy Teacher 

PRICES PAID FOR WRAPPING 

4 for lc caramel lc lb. 

Whipped cream caramel, 3 for lc lc lb. 

Banana cream caramel lc lb. 

Fruit nougat l^c lb. 

Molasses kisses lc lb. 

Fruit kisses lc lb. 

Peanut bar, 100 count 3c box 

Glucose stick candy ]/ 2 z lb. 

Pure sugar stick, 40 sticks to lb lc lb. 

Butter scotch caramel l^c lb. 

Ring stick, 20 to lb y 2 c lb. 

Butter rolls l^c lb. 

Frozen milk caramels lj^c lb. 

Milk cream caramel . l x /^c lb. 

5c peanut bar with bands 3c box 

Flag suckers lc lb. 

HAND DIPPED NO. 1 CHOCOLATES 

Cream 

100 lbs. sugar 
25 lbs. glucose 
1 oz. cream of tartar 
5 gals, water 
Cook to 238. 

Melt your batch in your melting kettle and 
turn on steam slowly so as to melt your cream 
without cooking your cream on the side of your 
kettle. Never heat your cream any hotter than 
you can hold your finger in the batch without 
burning your finger. Then add 30 lbs. of ma- 
zetta cream and mix thoroughly and 8 oz. of good 
vanilla. Then run out in starch. Let stand 



Twentieth Century Candy Teacher 157 

over night and take out very carefully, as they 
will be very soft, and in using the starch buck 
dont' use the top brush very low down on the 
center. Then have a blower to blow the starch 
off the center by using a soft rubber hose from 
the blower. While blowing the center always 
use a sieve for the centers. 

Take out your centers in time to cool before 
they are dipped, as when your centers are warm 
they cause the chocolate to streak or turn gray 
after coated. 




Cream Melting Kettle and Cooker. 



158 Twentieth Century Candy Teacher 

FLOWING CHOCOLATE CENTERS 
HAND DIPPED NO. 1 

Cream 

100 lbs. sugar 
30 lbs. glucose 
1 oz. cream of tartar 
4 gals, of water 
Cook to 238. 

Melt your batch in the melting kettle slowly. 
When your batch is melted and warm enough so 
that you can hold your finger in the batch, then 
add 25 lbs. mazetta cream. Mix thoroughly, 
then add 1 qt. of glycerine and 1 oz. of cream 
of tartar in a little cold water. 

For vanilla, use 5 oz. of good vanilla. 




Cooking Gauge. 

STRAWBERRY NO. 1 CENTER 

Use 1 gal. of crushed strawberry. 

Cook down with 2 lbs. glucose and 2 lbs. of 
sugar to a jam. 

Then add 5 oz. of tartaric acid dissolved with 
a very little cold water in a glass. Color very 
light pink. Add 2 oz. of strawberry flavor. 

LEMON NO. 1 CENTERS 

Use 1 doz. of lemons ground in grinder. 
Cook down with 1 qt. of water, 2 lbs. glucose 



Twentieth Century Candy Teacher 159 

and 2 lbs. sugar. Cook to a jam. Then add 6 
oz. of tartaric acid with a little cold water. 
Color very light yellow, and add 2 oz. of concen- 
trated lemon extract. 

ORANGE NO. 1 CENTERS 

Use 1 doz. of oranges ground fine. Cook 
down with 1 qt. of water, 2 lbs. of glucose, 2 lbs. 
sugar. Add 6 oz. of tartaric acid. Color very 
light orange. Add 2 oz. of concentrated orange 
extract. 

Never use oil of orange or lemon for choco- 
late centers. Use the extract. 

RASPBERRY NO. 1 CENTERS FOR 
CHOCOLATE DIPPED 

Use 1 gal. of canned raspberries cooked down 
w 7 ith 2 lbs. glucose and 2 lbs. of sugar to a jam. 
Then add 6 oz. of tartaric acid dissolved in very 
little cold water. Then add 3 oz. of true fruit 
raspberry flavor. 

PEACH NO. 1 CENTERS FOR CHOCO- 
LATE DIPPED 

Cook 1 gal. of peaches down with 2 lbs. of 
glucose and 2 lbs. of sugar to a jam. Then add 
4 oz. of tartaric acid in little water. Add 3 oz. 
of peach flavor. 

PINEAPPLE NO. 1 CENTERS FOR 
CHOCOLATE DIPPED 

Cook 1 gal. of pineapple with 2 lbs. of sugar 



160 Twentieth Century Candy Teacher 

and 2 lbs. of glucose. Add 6 oz. of tartaric 
acid and 2 oz. of pineapple flavor. 

PEPPERMINT NO. 1 CENTERS FOR 
CHOCOLATE DIPPED 

Use 1 oz. of oil of peppermint. 

BANANA NO. 1 CENTERS 

Use y 2 oz. of banana imitation flavor. 

WALNUT NO. 1 CENTERS 

Grind 5 lbs. of walnuts through grinder very 
fine. Then flavor with 4 oz. of vanilla. 

PECAN NO. 1 CENTERS 

Grind 5 lbs. of pecan pieces through grinder 
very fine, and add 5 oz. of vanilla. 

FILBERT NO. 1 CENTERS 

Grind 5 lbs. of filberts and add 4 oz. of 
vanilla. 

COCOANUT NO. 1 CENTER 

Use 5 lbs. of macaroon cocoanut. Flavor 
with 4 oz. of vanilla. 

COFFEE NO. 1 CENTERS 

Cook 8 oz. of good coffee in 1 qt. of water. 
Then strain through a clean cloth and add to 
your batch. Then use a little chocolate color. 



Twentieth Ctntury Candy Teacher 161 

MAPLE PECAN NO. 1 CENTERS 

25 lbs. of maple sugar 
100 lbs. sugar 
35 lbs. glucose 

1 oz. of cream of tartar 
6 gals, of water 

Cook to 238. 

Add 30 lbs. of mazetta cream 

2 oz. of cream of tartar In y 2 pt. of cold 

water 
1 qt. of glycerine 
Have pecan halves or pieces dropped in your 
mould impression in the starch. Color with burnt 
sugar. Color if too light. Then cast in starch. 

MAPLE WALNUT NO. 1 CENTERS 

Have walnut pieces dropped in starch im- 
pression. 



162 Twentieth Century Candy Teacher 




Twentieth Century Candy Teacher 163 

HAND DIPPED NO. 1 FLOWING 
CENTERS 

100 lbs. sugar 
30 lbs. glucose 
1 oz. of cream of tartar 
5 gals, of water 

Cook to 238. 

When creamed, then put in your melting kettle 
and melt down thin enough to cast. When melt- 
ing your cream never heat your cream any hotter 
than you can hold your finger in the cream with- 
out burning it. Then add 15 lbs. of mazetta 
cream and add 25 lbs. of jelly stock. 

Always cook your jelly stock while your batch 
is creaming, so as to let it cool a little before 
using. 

Soak 4 oz. of Jap gelatine in 1 gal. of water 
1 hour before using. Then put in stirrer kettle 
and cook till your Jap gelatine is thoroughly dis- 
solved. Then strain through fine sieve. Then 
cook 15 lbs. glucose and 10 lbs. of sugar in your 
dissolved Jap gelatine. Cook to very fine string. 
Do not cook this jelly till your strings hang from 
the paddle just so that you can see it string. 

Pour out in a pail to cool a little. Then add 
to your r nelted cream. Then add 2 oz. of cream 
of tartar in a little water. Then flavor and cast 
in starch. 

This center will flow one day after it is dipped 
if you don't overheat your cream, and will be 
very soft. 



164 Twentieth Century Candy Teacher 

ICE CREAM CHOCOLATE NO. 1 
CENTER 

• 100 lbs. sugar 
25 lbs. glucose 
1 teaspoonful cream of tartar 
5 gals, water 
Cook to 240. 

When cold, cream. Then add 25 lbs. of 
marshmallow foam after your batch is melted 
in your melting kettle and add 2 oz. cream of 
tartar in little cold water and 1 pt. of glycerine. 

HOW TO MAKE YOUR MARSHMALLOW 

FOAM 

Soak 6 oz. of french gelatine in 3 qts. of 
water. Dissolve your gelatine in stirrer kettle, 
but do not let your gelatine boil or else your foam 
will be tough. Then add your 10 lbs. of sugar 
and 2 lbs. of glucose. Let your steam on your 
kettle so as to melt your sugar and glucose. 
When your sugar is thoroughly dissolved turn off 
steam and beat up stiff in kettle with a stirrer. 
When your batch is beaten up then add 12 lbs. 
of glucose raw into your batch and beat your glu- 
cose thoroughly through your batch. Then pour 
out in a kettle or pail and add to your melted 
cream. Flavor and color. 

ICE CREAM CHOCOLATE NO. 1 
CENTER 

Made With Egg Albumen Instead of 
Gelatine 

Soak your 1 lb. of egg albumen in y± gal. of 



Twentieth Century Candy Teacher 165 

cold water in a glass jar the night before you 
intend to use your batch, or else soak in lukewarm 
water in the morning, and stir your egg albumen 
every once in awhile, but do not use too hot water 
or else your albumen will curdle and you can't use 
it. Then pour your 22 lbs. of glucose into your 
egg albumen and beat up while your glucose is 
beating stiff. Melt your cream in the melting 
kettle. Flavor and color. 

FRAPPE NO. 1 CREAM CENTER 

100 lbs. sugar 
25 lbs. glucose 
1 oz. of cream of tartar 
5 gals, water 

Cook to 240. 

When creamed melt in your melting kettle; 
thin enough to cast. 

While your batch is creaming, soak 20 ozs. of 
frappe powder in ]/ 2 gal. of hot water and dis- 
solve thoroughly. Then pour in icing beater and 
add 20 lbs. of glucose and beat up very stiff. 
Then pour out in your kettle and mix with your 
melted cream and add 1 pt. of glycerine. Flavor 
and color. 

The reason I never beat my frappe powder 
with the cream, they get too light and hard to cast 
in starch and they will get hard and dry in a very 
short time. By adding the glucose in your frappe 
powder your centers are not so light, but they are 
easier to cast in starch and they will stay soft and 
not dry out like the other way. Try both ways, 
and you will find that my formula will keep soft 
the longest. 



166 Twentieth Century Candy Teacher 

WHIPPED CREAM NO. 1 CENTERS 

Soak 1 lb. of marshmallow icelime in 1 gal. 
of hot water and thoroughly dissolve. Then 
cook 20 lbs. of sugar, 10 lbs. glucose, and ]/ 2 gal. 
of water. Cook to 230. 

Pour in your dissolved icelime and beat up. 
When your batch is half beat, add 20 lbs. of raw 
glucose and beat very stiff and light. Then take 
100 lbs. of your No. 1 cream and mix with your 
batch of marshmallow. Let your stirrer run till 
your batch is thoroughly mixed together, then add 
2 oz. of cream of tartar in a little cold water. If 
you want them real soft add 1 pt. of glycerine. 
Flavor and color ; then cast in starch on machine 
and use the 20 pump on the machine. 



168 Twentieth Century Candy Teacher 

ASSORTED PAIL CHOCOLATES 
IN CIRCLES 

100 lbs. sugar 
35 lbs. glucose 
1 oz. cream of tartar 
5 gals, water 
Cook to 240. . ■• 

When creamed, put in your melting kettle and 
melt down thin enough to cast in starch. 1 his 
center you can heat a little hotter, but your cream 
must not be hot enough to burn your finger when 
held in the batch. Then add 20 lbs. of mazetta 
cream and mix thoroughly; then add 1 oz. of 
cream of tartar in a little cold water. Flavor 

and color. ' 

Dip these chocolates on the enrober machine, 
as they are for assorted shapes in pails, using 
Dails sets circles. 




Kihlgren System of Decorating Chocolates. 





%, 







% 





€ 







Kihlgren System Decorations 



170 Twentieth Century Candy Teacher 

The temperature of chocolate coating room 
for dipping must be down to 60 degrees above 
zero for your chocolates to dry quickly, and as 
soon as your temperature goes above 65 degrees 
your chocolates will not dry and will turn gray, 
and your chocolate must be cooled on your cool- 
ing slab before you dip your cream center, and 
always see that your centers are cool before you 
dip them or else your chocolate will streak. 

The temperature of chocolate cooling room 
for the enrober chocolate machine must be at 60 
degrees above zera and must never get above 62 
degrees, for the quicker your goods cool when 
they are dipped on the enrober machine the less 
gray chocolates you will have, and never let the 
temperature on your enrober get above 75 de- 
grees, as your chocolate must be only lukewarm, 
and as for thinning your chocolate, use 8 lbs. of 
Nucoa butter to the 100 lbs. of chocolate, and if 
you want your goods coated real thin as peanut 
goods and marshmallow goods use 12 lbs. to 100- 
and use your blower or fan on your machine, 
which will make your centers have a very thin 
coating; and always mix your chocolate and 
Nucoa butter in your mixing chocolate kettle 
before you pour your chocolate in your enrober 
machine. 

For No. 1 fancy dipped chocolates use 3j4 
lbs. of cocoa butter to the 100 lbs. of chocolate, 
and keep your chocolate at 85 degrees in your 
melting kettle and never let your chocolate get 
too hot. 

When using milk coating add 2 l / 2 lbs. of 
cocoa butter to 100 lbs. of chocolate, and if you 
let your milk coating get to 90 degrees it will get 



Twentieth Century Candy Teacher 171 

thick in your melting kettle; 80 to 84 degrees is 
hot enough for your chocolate, as chocolate must 
be only lukewarm when you put your hand in the 
chocolate. 

MACHINE CHOCOLATE CREAM DROP 

Cream 
300 lbs. sugar 
100 lbs. glucose 
8 gals, water 
Cook to 238 degrees. 

Pour in cooler and when cool cream through 
machine. 

SYRUP FOR CHOCOLATE DROPS 

250 lbs. granulated sugar 
60 lbs. of glucose 
7 gals, water 
Cook to 238 degrees. 
Put your batch of cream in the mixing kettle 
and then add your batch of syrup and mix thor- 
oughly; then add 100 lbs. of raw glucose to your 
batch and 25 lbs. of marshmallow foam. Use 
8 ozs. of flavor, vanilla. 
Make your foam: 
16 lbs. sugar 
18 lbs. glucose 
1 qt. of water 
Cook to 230 degrees. 

Soak % lb. of gelatine in 1 gal. water 1 hour 
before ready to use. 

Then add your gelatine dissolved ?n your sugar 
and glucose, cooked to 230 degrees, and beat very 
stiff. 



172 Twentieth Century Candy Teacher 




The Enrober Portable Board Rack. 

MACHINE CHOCOLATE CREAM DROP 

100 lbs. of sugar 
50 lbs. glucose 
4 gals, of water 
Cook to 238. 

When cold, cream ; then take your batch of 
cream and melt down in your melting kettle thin 
enough to run or cast; then add 15 lbs. of ma- 
zetta cream and 3 oz. of vanilla or 1 pt. of dis- 
solved vanillin. When melting the cream the 



Twentieth Century Candy Teacher 173 

colder you cast your cream the soften your center 
will be, and the hotter you run your cream the 
harder your centers will be when cast in starch. 

CREAM FOR FRENCH CREAM MIXED 

135 lbs. sugar 
45 lbs. glucose 
5 gals, water 
Cook to 240. 
Pour in cooler and when cool start to cream. 

SYRUP FOR FRENCH CREAM 
MIX 

135 lbs. sugar 
40 lbs. glucose 
5 gals, water 

Cook to 244. 

Melt your cream in the mixing kettle with 
very little heat and then add your syrup and mix 
thoroughly; add 12 lbs. of icing for foam, and 
just before you are ready to pour in machine add 
8 lbs. of raw glucose; then flavor and color. 

White — Vanilla flavor, and a very little blue 
color to bring out the white. 

Yellom — Lemon flavor. 

Orange — Orange flavor. , 

Pink — Rose flavor. 

Maple — Maple flavor, and use burnt sugar 
for coloring. 

Chocolate — Use 2 lbs. of chocolate liquor 
and chocolate brown color. 

For your mix when running out on machine 
run some of your batch half white and half colors 



174 Twentieth Century Candy Teacher 

in the same mould to top off your pails when they 
are packed. 

No. 1 

STRAWBERRIES FOR FRENCH CREAM 
FOR TOPPING PAILS 

Cream 

135 lbs. sugar 
75 lbs. glucose 
Ay 2 gals, water 
Cook to 240 degrees. 
When cool, cream. 

Syrup for Cream Strawberries 

135 lbs. sugar 
45 lbs. glucose 
5 gals, of water 

Cool to 244. 

Melt your cream down with very little heat; 
then mix your syrup with your cream; then just 
before ready to pour in the machine to cast, add 
5 lbs. of raw glucose. 

Color a light orange color and flavor with 
strawberry. 

Then have them run up in the pans with dis- 
solved gum arabic and crystal syrup. Color a 
deep red. When dry next day, then give them 
another coat of gum arabic and crystal syrup, and 
granulated sugar. 

Also use granulated sugar on first coat. When 
dry put in crystal at 33^ degrees; also your 
french cream at 33^4 degrees. Crystal. 



Twentieth Century Candy Teacher 175 

No. 2 

STRAWBERRIES FOR FRENCH CREAM 

MIX 

Soak 1 lb. of french gelatine in 1 y 2 gal. of 
water 1 hour before ready to use. Then pour in 
stirrer kettle and dissolve with a little steam, but 
do not let your gelatine boil. When your gela- 
tine is dissolved, add 30 lbs. of sugar and 5 lbs. 
of glucose, and turn on steam till your sugar is 
thoroughly dissolved, so as not to have any grain ; 
then turn off steam and beat in a stirrer kettle 
very stiff; then add 20 lbs. of glucose raw and 
mix thoroughly for 10 minutes on fast speed. 
Then add 5 lbs. of fondant cream and mix 
though, and if too stiff to run or cast, add a little 
warm water or crystal syrup. Pour in your de- 
positor and cast in dry hot starch and let stand 
for 2 days. Always sieve starch over the top to 
keep your marshmallow from sticking together in 
trays, when taken out of starch. Then have 
them run up in the pans with a very smooth finish 
and colored a deep red; then have a green stem 
put on the end of each strawberry. 

This makes a very neat strawberry for topping 
off pails. 

PEPPERMINT AND WINTER GREEN 
WAFERS 

No. 1 

100 lbs. of sugar 
30 lbs. of glucose 
5 gals, water 



176 Twentieth Century Candy Teacher 

Cook to 241. 

When cool in cooler, cream in beater. Melt 
your cream in your melting kettle with stirrer if 
making large batches, if making small batch use 
your melting kettle without stirrer. Melt your 
cream down thin enough to cast; then add y 2 gal. 
of crystal syrup and heat your cream a lot hotter 
than you would your chocolate cream. When 
melting, just before ready to pour out in de- 
positor, add 5 lbs. of raw glucose and mix thor- 
oughly your batch. For white, add a very little 
blue to bring out the white, and flavor with 
peppermint. 

For pink, add a light red color and flavor with 
wintergreen. 

For making your yhite always cook your batch 
quick and run them out as quickly as possible, for 
the longer your batch stays in the mixing kettle or 
depositor the poorer white your cream will have, 
and if making by hand, always make your white 
in small batches so as to run your batch out as 
quickly as possible. 

No. 2 

PEPPERMINT WAFERS 

Cream 
100 lbs. sugar, Crystal A 
30 lbs. glucose, white 
5 gals, water 
Cook to 241. 

When cooked pour in cooler and when cool 
cream in beater. 

Syrup 
100 lbs. Crystal A sugar 



Twentieth Century Candy Teacher 111 

25 lbs. glucose, white 

5 gals, of water 
Cook to 244. 

Melt your cream down with very little heat 
in stirrer kettle and then add your syrup and mix 
thoroughly, and add a very little blue color to 
bleach out the white, and flavor with pappermint; 
then add 8 lbs. of raw glucose to your batch and 
mix thoroughly; then pour in your dip on top and 
run out in starch. Let stand one day; then take 
out and put in crystal, 33 degrees for fine and 
33^ for heavier crystal. 

CRYSTALLIZED GRAIN WORK 

200 lbs. sugar 
60 lbs. glucose 

6 gals, of water 
Cook to 245. 

Then add 70 lbs. of fondant cream and mix 
thoroughly in stirrer kettle and 8 lbs. of raw 
glucose. 

For your white add a little blue color to 
bleach out your white. 

Colors — White, pink, violet, maple, lemon, 
orange. 

CHEAP GRAIN WORK 
FOR MIX 

200 lbs. of sugar 
100 lbs. of glucose 
4 gals of water 
Cook to 245. 

Then add 40 lbs. of fondant cream and mix 
thoroughly in stirrer kettle and flavor and color. 



178 Twentieth Century Candy Teacher 

Then pour out in depositor machine and run 
out. Always have your depositor machine heated 
up to 160 degrees when you pour in your batch 
of grain work or French cream, or all cream 
mixed that you intend to run through the de- 
positor, so that your batch won't freeze in your 
hopper before you get your batch run out. 

CREAM EGGS— 6 FOR ONE CENT 

Cream 

135 lbs. sugar 
70 lbs. glucose 
5 gals, of water 
Cook to 241. 
Pour in cooler and cream when cool. 

Syrup 
150 lbs. sugar 
100 lbs. glucose 
4 gals, of water 
Cook to 245. 

Melt your cream in the stirrer kettle; thin 
with very little heat; and then add your syrup; 
mix thoroughly together, and add 12 lbs. of icing 
foam and a little blue color and flavor with 8 ozs. 
of vanilla and 4 ozs. of glycerine. 

Pour out in depositor machine and cast in 
starch. 

Then next day take out of starch and have 
them run up in the pans and use a very small 
egg-shape mould. 



Twentieth Century Candy Teacher 179 

CRYSTALLIZED COCOANUT WAFERS 

Cream 

100 lbs. sugar, Crystal A 
30 lbs. glucose 
5 gals, water 
Cook to 241. 

When cooked, pour in cooler, and when cool 
cream. 

Syrup 

75 lbs. sugar, Crystal A 
22 lbs. glucose 
Zy 2 gals, y/'ater 
Cook to 244. 

Melt your cream down in a melting kettle 
with a stirrer and that has a draw off at the 
bottom so as to run your batches out in a little 
kettle and pour in your depositor machine. Then 
mix your cream and syrup together and add 20 
lbs. of fine cocoanut in your batch and 6 oz. of 
vanilla, and then add 5 lbs. of raw glucose. 
Color. Use a very light pink and a little rose 
if you make them assorted. For the white use a 
little blue to bleach out your white. 

CRYSTALLIZED HAND MADE CREAM 

Cream for Dipping 

100 lbs. of sugar 
25 lbs. glucose 
5 gals, water 
Cook to 241 degrees. 

When cooked, pour out in cooler to cool; then 
cream in beater. 



180 Twentieth Century Candy Teacher 




Twentieth Century Candy Teacher 181 

CENTERS FOR HAND MADE 

Cream for Centers 

100 lbs. of sugar 
35 lbs. of glucose 
5 gals, of water 

Cook to 240. 

When cool, cream. Then melt SO lbs. of 
cream in your melting kettle and thin down with 
a little heat; then add 5 lbs. of mazetta cream, 
and mix thoroughly; then add for: 

White center, 3 oz. of vanilla 

Lemon center, 2 oz. of lemon extract 

Orange center, 2 oz. of orange extract 

Rose, y$ oz. of oil rose 

Maple, use 20 lbs. of maple to a 100-lb. batch 
when cooking your cream. 

Strawberry, 2 oz. of strawberry flavor 

Pineapple, 1 y 2 oz. of pineapple flavor 

Cherry, 2 oz. of wild cherry 

Raspberry, 2 oz. of raspberry flavor 

Cast in starch in different shapes. 

You can also use crushed fruit by cooking 
your fruit down like your chocolate cream centers. 

These centers must not be as soft as when 
you are to dip them for chocolate. When heat- 
ing your cream, heat your cream a little hotter 
than for chocolate cream centers. 

When dipping use a little crystal syrup for 
thinning your cream, but use very little in your 
bon bon batches, for if you get your cream too 
thin you won't be able to put any splice on your 
dips. Let them dry a day, then put in crystal at 
33 degrees for fine crystal and pour on your 



182 Twentieth Century Candy Teacher 

crystal just lukewarm. Never use too warm a 
crystal on these dips. 

BUTTER CREAM WORK 

For Pail and Boxes 

Syrup 

55 lbs. of sugar 
30 lbs. of glucose 
1 y 2 gals, of water 

Cook to 245. 

Add in your stirrer kettle 35 lbs. of fondant 
cream, made of 100 lbs. sugar, 30 glucose. 
Cook to 240. 

Mix your syrup and cream thoroughly, and 
then add 5 lbs. of icing foam, and 15 lbs. of con- 
densed milk. Mix thoroughly and add 5 oz. of 
salt and 4 oz. of vanilla, and pour out in depositor 
and use the 24 pump on your machine, and cast 
in very small shapes in the butter cream line, and 
when running cast some of your flower moulds. 
Run them with two colors, or you can variegate 
colors by coloring the end of the paddle or stick 
and run through your batch while it is in the de- 
positor machine. You can also make a full line 
of penny goods with this formula, but cook your 
syrup to 250 degrees for large moulds and you 
can run all colors. 

For chocolate you can add some chocolate 
scrap that has been washed and strained through 
a fine sieve. If you want a chocolate color use 
5 lbs. of liquor chocolate; cut up fine and add 
to your syrup when cooked, and then add a little 
chocolate brown, and don't use your icing foam. 



Twentieth Century Candy Teacher 183 

This makes a very pretty mix when you run 
your colors right. Let your butter creams stand 
in starch two days; then take out and they must 
be thoroughly brushed so that you don't have any 
starch on them ; then glaze them with white glaze. 
Cut with pure grain alcohol, and glaze your 
creams in a little revolving pan, but don't let them 
run around after you have poured the glaze on 
them, just 4 or 5 times. If they run around too 
long in the pan they get smeared and sticky. 
Take out with a small wire sieve and pour out on 
screens with a wire screen bottom and in an hour's 
time loosen them up by just jarring the screen 
tray on the floor. Let stand till thoroughly dry; 
then pack in pails or boxes. 

MAPLE CUBES 

For Pans 
50 lbs. of Southern sugar 
12 lbs. of maple sugar 

2 gals, water 
40 lbs. glucose 
Cook to 245. 

Add 30 lbs. of fondant cream, 100 to 30. 
Mix your syrup and cream thoroughly; then add 
10 lbs. of condensed milk and 23 of maple flavor. 
Pour in depositor and run out in small square 
moulds and use the 24 pump on the machine. 
Let stand till next day; then run up in the pans. 

CINNAMON CREAM POTATOES 

Syrup 
50 lbs. sugar 
30 lbs. of glucose 



184 Twentieth Century Candy Teacher 

1 y 2 gals, water 

Cook to 246. 

Add 40 lbs. of fondant cream 
16 lbs. of condensed milk 

Mix in stirrer kettle and add 5 oz. of vanilla 
and 6 oz. of salt. 

Pour out in depositor and run out in small 
potatoe moulds. Let stand for two days; then 
take and dissolve a little gelatine or 4 sheets in ]/ 2 
gal. of water and give them a wetting and then 
throw them out in cinnamon ground and then 
sieve out and put in clean trays. Then next day 
pack in pails or boxes. 



FIVE-CENT PINEAPPLE CAKE 

Dipped on Enrober Machine 
Cream 

100 lbs. sugar 
30 lbs. of glucose 
5 gals, water 

Cook to 238. 

When cool, cream in beater. Then take 50 
lbs. of cream in your melting kettle and thin 
down; then add 10 lbs. mazetta cream and mix 
thoroughly. 

Your cake is to run about 2 oz. before dipped 
and have some pineapple fingers cut up in slices 
very thin and put 4 slices in the bottom of your 
cake impression in the starch; then run out by 
machine or hand your cream on top your pine- 
apple slices and let stand till next day; then brush 
off the starch and dip on machine. 



Twentieth Century Candy Teacher 185 

FIVE-CENT CHERRY BAR 

50 lbs. cream 
Melted in your melting kettle thin enough to 
run; then add 10 lbs. of mazetta cream and mix 
thoroughly. Have your bar about 2 oz. before 
dipped, and add 6 lbs. of ground cherries to 
cream, or you can run a layer of cream and then 
have your cherry halves dropped on your cream 
and then take and run a top layer of cream to 
cover over your cherries, for if they are not 
covered they will leak. Always drain your 
cherries the day before on a wire screen. 

FIVE-CENT CAR MELLOW BAR 

Cook in your melting kettle : 

1 lb. of butter 
15 lb. of glucose 
10 lbs. of sugar 

2 qts. of water 
Cook to 260. 

Add 8 lbs. of condensed milk and cook to a 
stiff ball when tried in cold water. Then run out 
one-third of your bar with caramel. Then take 
50 lbs. of cream and melt down thin enough to 
cast; add 10 lbs. of mazetta cream and 4 oz. of 
vanilla flavor. Cast on top your caramel. Let 
stand till next day; then dip on enrober machine. 

In cooking your caramel, cook very low, so 
that you have a soft eating caramel. 

FIVE-CENT APRICOT FRUIT BAR 

Soak 1 lb. of Jap gelatine in 5 gals, of water* 
2 hours before ready to use. Then cook in stirrer 



186 Twentieth Century Candy Teacher 

kettle till your Jap gelatine is thoroughly dis- 
solved ; then strain through fine sieve. Pour back 
in kettle and add 35 lbs. of sugar and 25 lbs. of 
glucose, and cook to a string from the paddle; 
then grind 12 lbs. of dry apricots fine through a 
grinder and cook with 2 gals, of water and 5 lbs. 
of glucose and 5 lbs. of sugar. Cook to a jam; 
then pour in your jelly out in a tub to cool 1 hour; 
then add 6 oz. of tartaric acid dissolved in a 
little water; then run out in your bar one-third 
full. Let stand till your jelly sets; then melt 
down 130 lbs. of cream and 20 lbs. of mazetta 
cream; then flavor and run on the apricot jelly, 
or you can make a round 5 -cent cake. 

Then next day dip on machine and wrap in 
wax paper and silver foil paper, and pack 30 
bars or cakes to a box. 

FIVE-CENT PECAN CREAM BAR 

Melt 100 lbs. of cream in your melting kettle; 
thin down and add 20 lbs. of mazetta cream ; add 
4 oz. of vanilla flavor. 

Run in three layers. First run one-third of 
the mould in white; then have some pecan pieces 
dipped on your first layer; then color your second 
layer a light pink and run two-thirds full; then 
run your top layer white with ground pecan pieces. 
Flavor your pink batch, strawberry. Then leave 
in starch till next day and dip on the enrober 
machine. 

CORDIAL WORK 

25 lbs. of sugar 
1 ]/ 2 gals, of water 



Twentieth Century Candy Teacher . 187 

y^ teaspoonful cream of tartar 

Cook to 36 degrees on crystal gauge. 

When cooking cordials always see that your 
kettle is steamed well, so that there is no grain 
on the sides of your kettle, or else your cordials 
w T ill turn to sugar ; and never use the last quart of 
cordial syrup that is in the kettle as the dipping 
from the kettle will cause that to grain unless you 
cook it a little again. 

When running out cordials always use a 6 
spout runner with ^g-inch holes at the end of the 
spouts, and sieve starch over the top of your 
cordials as soon as you are through running. Let 
stand 5 hours; then take another tray of starch 
and turn your cordials upside down as they will 
have an even crystal sheet or otherwise your cor- 
dials will break on top when taken out of starch. 
Let stand till next day; then take out very care- 
fully. 

When you are using large moulds as bottles, 
always cook your syrup to 37^2 degrees and put 
in crystal at 33^2 degrees with just lukewarm 
crystal. For color always color your syrup just 
before your batch is cooked, and flavor as soon as 
you turn off steam. 

FLAVOR USED FOR CORDIALS 
FOR CHOCOLATE DIPPED 

Quince flavor 
Strawberry flavor 
Gooseberry flavor 
Spearmint flavor 
Rose flavor 
Violet flavor 



188 Twentieth Century Candy Teacher 

Jamaica flavor 
Vermouth flavor 
Chartreuse flavor 
Benedictine flavor 

For crystallized cordials leave out the cream 
of tartar in your batch. 

CREAM ALMONDS— CHOCOLATE 
COATED 

Mix in your stirrer kettle: 
20 lbs. of fondant cream 
8 lbs. of Henry Heide almond paste 
Now cook syrup : 
65 lbs. sugar 
35 lbs. glucose 
1 gal. water 
Cook to 240. 

Add 10 lbs. of glucose raw, and flavor with 
almond flavor. Run out in starch in depositor, 
using an almond shape mould. Then next day 
dip on enrober machine in light coating. 

BUTTER SCOTCH CREAMS 

For Fancy Chocolate Boxes 
No. 1 
15 lbs. of glucose 
15 lbs. sugar 

1 qt. of water 

2 lbs. of butter 
Cook to 244. 

Add 3 oz. of salt, 1 oz. of vanilla, 2 drops of 
oil of lemon. t 

Run out in moulds one-third full. Now melt 



Twentieth Century Candy Teacher 189 

75 lbs. of cream, 100 sugar to 30 glucose in your 
melting kettle, with not too much heat, so that 
you can hold your finger in the cream without 
burning it; then add 15 lbs. of mazetta cream 
and 2 oz. of glycerine. Then run on top your 
buttered scotch and flavor with 4 oz. of vanilla. 
You can use 2 oz. of cream of tartar dissolved in 
a little cold water in place of the glycerine. 

BUTTERED SCOTCH CREAM 

For Chocolate Dipped 
No. 2 

15 lbs. glucose 
10 lbs. sugar 
2 lbs. of butter 
5 lbs. condensed milk 
1 qt. of water 
Cook to a soft ball when tried in cold water. 
No. 1 butter scotch is clear. 
No. 2 butter scotch is caramel. 
To keep your butter from not mixing with 
the syrup, add when cooking 3 oz. of flour, and 
your No. 1 butter scotch won't stick to your teeth 
when eating it. 

BANANA CREAM STICKS 

For Chocolate Dipped 

100 lbs. sugar 
30 lbs. glucose 
5 gals, water 

1 teaspoonful cream of tartar 
Cook to 240. 



190 Twentieth Century Candy Teacher 

Pour in cooler ; when cool, cream. 

Melt 75 lbs. of cream in your melting kettle, 
and while your batch is creaming, dissolve 12 oz. 
of frappe powder in 1 qt. of hot water and pour 
in your icing beater, and add 15 lbs. of glucose 
and beat very stiff and light. Then mix your 
frappe foam with your 75 lbs. of cream and add 
2 oz. of cream of tartar dissolved in a little cold 
water. Then flavor with banana flavor, and run 
out in starch ina small oblong mould \y 2 inches 
long. Let stand till next day, then take out of 
starch and dip in chocolate. 

HOW TO. USE CHOCOLATE CREAM 
CENTERS— SCRAP 

Scrap and Tailing From the Starch Buck 

Put your scrap in the melting kettle 100 or 
200 lbs. at a time; then take and wash your starch 
off. Then turn on your mixer or stirrer very 
slowly; then pour off the water and add some 
more water to cover your scrap; then stir slowly 
for a little while. Then add 5 gals, of water to 
the 100 lbs. and cook till your scrap is thoroughly 
dissolved; then strain through a sieve. Then 
pour your batch back again in the kettle and cook 
your batch to 238 degrees and pour in cooler, and 
when cool, cream. 

Now cook syrup : 

30 lbs. glucose 

70 lbs. sugar 
2 l / 2 gals, water 

10 lbs. maple sugar 
Cook to 238 degrees. 



Twentieth Century Candy Teacher 191 

Add your syrup to your batch of cream and 
mix thoroughly and add 15 lbs. of mazetta cream 
and 3 oz. of maple flavor and color with burnt 
sugar color. 

Then run out with depositor or by hand in 
starch. Let stand till next day and dip in oval 
shape for mould. 

DIPPING MARASCHINO CHERRIES 

Drain your cherries in a wire screen. Then 
melt 10 lbs. of dipping cream in your bon bon 
kettle and heat your fondant cream till you can 
just hold your finger in the cream ; then dip your 
cherries in the cream with a dipping fork; then 
as soon as you get your tray filled send your trays 
of cherries in the chocolate room to cool before 
dipping in chocolate or else your chocolate will 
turn gray on your cherries, and while the girl is 
dipping the cherries if her cream turns to sugar 
by over heating your cream add a little syrup in 
your cream made half crystal syrup and half glu- 
cose. Dip your cherries on heavy wax paper and 
don't let your cherries stand too long or else they 
will melt the cream, which will cause the cherries 
to leak after they are dipped. Just as soon as 
your dipped cherries are cold, dip them in choco- 
late. 

Make your cream : 
50 lbs. sugar 
2 oz. of acetic acid No. 8 
1 oz. of cream of tartar 
2y 2 gals, of water 

Cook to 242 degrees. 

Pour out on a cold beater and sprinkle with 



192 Twentieth Century Candy Teacher 

a half glass of water. When cold, cream in 
beater, and then it is ready to dip with. 

This cream will turn into syrup inside of two 
weeks after dipped. 

DIPPING GLAZE CREAM 

California White Grapes 

Cream Made 

50 lbs. sugar 
2 oz. of white acetic acid 
y 2 oz. of cream of tartar 
2y 2 gals, water 

Cook to 242. 

Add 4 lbs. of glucose and let boil up again 
to 242. 

Pour out on a cool machine and when cold, 
cream. Then it is ready to dip with. 

Have a girl to cut your grapes with a pair of 
scissors off the stem close to the grape. Never 
pull the stems out of your grapes for glaze cream 
dip, or else they will leak, and never wash grapes 
before dipping as they will cause the cream to 
ripen on your center. Then melt 10 lbs. of cream 
down in your bon bon kettle and be very careful 
that you don't over heat your cream or else it will 
turn to sugar. When melting your cream add a 
very little glucose and crystal syrup to your 
cream, which will help to keep it from spotting. 
Then dip on heavy wax paper. Let stand till 
next day; then pack in boxes with dividers be- 
tween each row. 






Twentieth Century Candy Teacher 193 

GENEVA CREAM BARS 

50 lbs. sugar, Crystal A 
15 lbs. glucose 
2y 2 gals, water 

Cook to 244 degrees. 

Pour out on cold beater and when your batch 
forms a scum on top start to cream, as this cream 
has to be creamed on the beater warm. Then 
take and color half your cream pink and leave 
the other white. As this cream will set very hard 
let the machine break the setting. Then mix in 
your batch 4 lbs. of cherry pieces and 4 lbs. of 
pineapple pieces. Mix with your hands, as you 
have to work this cream before it gets cold, or 
else your bars will ripen up and be soft. Then 
have some trays lined with heavy wax paper and 
in using a 4 ft. board you have to make 100 lbs. 
batches so that your bars will be 1 ]/± inches high. 
Then spread your pink batch out first and then 
your white on top. Let stand till next day; then 
cut in bars any size. Let dry on trays or you can 
cut in squares. 

GENEVA CREAM VANILLA AND 
CHOCOLATE 

50 lbs. sugar 
15 lbs. glucose 
2 gals, cream 20 per cent. 
1 gal. water 
Cook to 245 degrees. 

Pour out on cold beater and when your syrup 
forms a scum on top start to cream on beater and 
be sure and turn off the cold water when you start 
to cream your batch. When your batch sets on 



194 Twentieth Century Candy Teacher 

the beater, let the machine run till the setting is 
broke; then mix with your hands 5 lbs. of almonds 
through your batch; then spread out with your 
hands on your trays 4 ft. square. To keep the 
cream from sticking to your hands dip them in 
cold water while spreading your batch. Add 4 
oz. of vanilla. 

Then cook your chocolate : 
50 lbs. sugar 
16 lbs. glucose 
2 gals, of cream 20 per cent. 
1 gal. of water 

Cook to 245 degrees, or if you cook by testing 
in cold water cook to a good ball when tried in 
cold water. 

Pour out on cold beater. When your batch 
forms a scum on top start to cream on beater, and 
turn off cold water as soon as you start to cream 
your batch. When you are ready to start your 
beater add 4 lbs. of liquid chocolate cut up fine 
and a little chocolate brown, 2 oz. of vanilla. 

When you have broke the setting of your 
batch, add 5 lbs. of almonds; then work smooth 
with your hands and spread on top of your 
vanilla. Let stand till next day; then glaze the 
top with white glaze; cut with grain alcohol; and 
when dry cut in bars or squares. For fine retail 
trade. 

APRICOT JELLY CREAM BARS OR 
SQUARES 

Soak 1 lb. of Jap gelatine in 5 gals, of warm 
water 1 hour before ready to use. Then pour in 
stirrer kettle and cook till your Jap gelatine is 



Twentieth Century Candy Teacher 195 

thoroughly dissolved; then strain through fine 
sieve. Pour back in kettle and add 30 lbs. sugar, 
20 lbs. glucose, and cook to a string from the 
paddle. Then pour out in tin tub to cool. 

When your jelly is cooling cook: 
50 lbs. sugar 
15 lbs. glucose 
2 l / 2 gals, of waer 

Cook to 244 degrees. 

Pour out on cold beater and cream as soon 
as your batch forms a scum on top. Then cook 
10 lbs. of ground apricots in 1 gal. of water, 5 
lbs. sugar and 5 lbs. glucose. Cook to a jam. 
Mix your apricot jam in your tub of jelly and add 
4 oz. of tartaric acid. 

Then spread your batch of cream out on your 
trays lined with wax paper. Use the yellow heavy 
wax paper for lining your trays. 

When your jelly is cool so that it won't melt 
your cream, take a dipper and pour out your 
apricot jelly on your cream. Let stand till your 
jelly sets; then cook another batch of cream and 
flavor with vanilla and spread on top your apricot 
jelly. Let stand till next day; then cut in bars or 
squares. 

ORIENTAL CREAM 

50 lbs. of sugar 
15 lbs. of maple sugar 
20 lbs. of glucose 
3 gals, water 
Cook to 244. 

Pour out on cold slab ; then cream. When 
your batch forms a scum on top and when your 



196 Twentieth Century Candy Teacher 

batch has set in a hard ball on the machine, start 
your cream on the beater so that the machine will 
break the setting of your batch. Then add on the 
machine 18 lbs. of schredded cocoanut and 2 oz. 
of maple flavor. Then spread out on tray lined 
with heavy yellow wax paper. Let stand till next 
day, then cut in small oblong pieces. You can 
make this piece white by not using the maple 
sugar. 

HOW TO COOK ROCK CANDY 

200 lbs. of Crystal A sugar 

10 gals, of water 
1 oz. of acetic acid 

Cook to 42 degrees on crystal gauge. 

Then have ready before you cook your batch 
some tin pans with holes all around the pans and 
each row of holes must be 2 inches apart from 
each other; then draw your string through the 
holes and when you get to the last hole make a 
knot in your string so as to hold your string. 

Then have some paper cut so that it will go 
around the outside of your pans you have your 
strings in; then paste your paper on the outside 
so as to cover your strings and the holes that are 
in your pans. Be sure and let your paper dry 
on your pans before you pour in you syrup. 

Then have a tin lined table with sides 5 inches 
high and have your table in a dry room with the 
temperature of your dry room at least 120 de- 
grees warm and must be kept warm for 2 days 
or else your syrup will turn to sugar in your pans, 
and have your pans setting on 2 by 4 inch sticks 
in your table. The reason you must, have a tin 



Twentieth Century Candy Teacher 197 

lined table is if one or more of your pans should 
happen to leak your syrup would run on the floor. 
By using the table or tank you have no waste. 

When your syrup has been in the dry room 
for 2 days turn off the steam and open the doors 
so as to cool the room off; then drain off your 
syrup and turn your pans upside down; and then 
have some warm water and soak off the paper on 
the sides of your pans, and cut your strings and 
take a stick and pound a little around the sides 
and bottom to loosen your sugar that forms on 
the sides. Let dry on wire screens; then pack. 

If you want to color your rock candy, color 
your syrup just before you pour out in pans; and 
always see that your batch is steamed well so as 
not to have any sugar on the sides of your kettle 
or else your whole batch will grain and turn to 
sugar in the pans. For bleaching your sugar, 
add a little blue when your batch is about cooked. 




Springfield Chocolate Melting Kettle. 



198 Twentieth Century Candy Teacher 

HOW TO MAKE CHOCOLATE COATING 
1.3' J^ Cents a Pound 

50 lbs. cocoa butter 

50 lbs. of chocolate liquor 

15 lbs. of powdered starch 
100 lbs. of 4X lozenger sugar 
2 lbs. of powdered gum arabic 
Put your cocoa butter in your chocolate mixer ; 
then add your chocolate liquor. Then when 
your chocolate is melted, add 100 lbs. of 4X 
sugar; then when your sugar is thoroughly dis- 
solved, add your 15 lbs. of powdered starch; 
then add your 2 lbs. of gum arabic powder. 
Then melt with your heat and always keep your 
stirrer going so as to mix each article thoroughly 
before adding another and do not over heat your 
chocolate. Then let your mixer run without any 
heat so as to cool your chocolate before running 
in pans. 

CHOCOLATE COATING AT 12 CENTS 
A POUND 

20 lbs. of Nucoa butter 

40 lbs. of chocolate liquor 

40 lbs. 4X sugar 

15 lbs. of fine flour 
Mix your butter and chocolate thoroughly; 
then add your powdered sugar. Then add your 
flour. Let mix thoroughly, and let cool. Then 
run in pans and put in cold room to cool. 



Twentieth Century Candy Teacher 199 

CHOCOLATE COATING AT 13 CENTS 
A POUND 

10 lbs. of cocoa butter 

6 lbs. of Nucoa butter 

40 lbs. of chocolate liquor 

35 lbs. of powdered sugar / 

15 lbs. of flour 

CHOCOLATE COATING AT 16 CENTS 
A POUND 

25 lbs. cocoa butter 

33 lbs. chocolate liquor 

75 lbs. 4X sugar 

4 lbs. of Nucoa butter 

CHOCOLATE COATING AT 12 CENTS 
A POUND 

40 lbs. of cocoa butter 

15 lbs. of Nucoa butter 

40 lbs. chocolate liquor 

80 lbs. 4X sugar 

35 lbs. flour 

CHOCOLATE COATING AT 14 CENTS 
A POUND 

50 lbs. cocoa butter 
50 lbs. chocolate liquor 
100 lbs. powdered sugar 
2 lbs. gum arabic powder 
15 lbs. of flour 
When buying cocoa butter and chocolate 
liquor always buy in 100-case lots of chocolate 
liquor and the same with cocoa butter. 



200 Twentieth Century Candy Teacher 

COOKING HARD GOODS ON 
THE FIRE 

HOREHOUND STICK DRUGEST 

SO lbs. of A sugar 
8 lbs. of glucose 
% gal. of water 
24 gal. of horehound herb 
2 oz. of Nucoa butter 
Cook to 312 degrees. 

Cook 1 lb. of horehound herb in 1 gal. of 
water; then take off the fire and strain through a 
yery fine sieve. Then weigh your 8 lbs. of glu- 
cose and 50 lbs. of sugar in a kettle; then add 
your water and horehound herb that has been 
strained; then set your batch on a hot fire and 
put your steamer on your kettle as soon as your 
ibatch comes to a boil so that no sugar will stick 
to the sides of the kettle and cause your batch to 
grain; then cook to 312 degrees. Pour out on a 
greased slab with rods and dust your greased slab 
with a little flour. Then when your batch is cool 
enough, cut with a horehound cutter and cut the 
length with an adjustable cutter. Then break 
when cold; then pack in boxes or pails. 

SO lbs. sugar 
1 gal. of water 
y 2 gal. of horehound herb 
1 oz. of Nucoa butter 
Cook to 310 degrees. 

10 lbs. glucose 



Twentieth Century Candy Teacher 201 

Then pour out on greased slab and as soon as 
your batch stops bubbling, dust the top of your 
batch with flour. When. cold enough to cut with 
the horehound cutter, have your helper brush the 
flour in the marks from the cutter which will help 
you when you go to break your horehound sticks, 
and the Nucoa butter will keep your batch from 
boiling up when cooking. 

HOREHOUND STICK MADE WITH 
STICK CANDY SCRAP 

22 lbs. of scrap 
40 lbs. of sugar 

3 lbs. glucose 

y 2 gal. horehound herb 

4 qts. of water 

2 oz. Nucoa butter or slab oil 

Cook to 310 degrees. 

Take your scrap and wash with 1 pail of 
water so that you won't have any dirt or flour on 
your scrap. Then take and add your y 2 gal of 
herb and 1 gal. of water and melt down on the 
fire; then add your sugar and glucose and oil to 
keep your batch from boiling over your kettle. 
Then put your steamer or cover on your batch 
and cook to 310 degrees, for the higher you cook 
your batch the more your batch is going to get 
sticky unless kept in glass jars, and the lower you 
cook the quicker your batch will grain and not 
stick together in damp weather. 

HOREHOUND TABLETS 

Pure Sugar 
50 lbs. sugar, Crystal A 



202 Twentieth Century Candy Teacher 

2 teasponfuls cream of tartar, level full 

2 qts. of horehound herb 
4 qts. of water 

Cook to 325 degrees. 

Pour out on greased slab dusted with flour; 
then fold in the edges and when cold enough to 
handle run through the tablet rolls. Then pack 
in glass jars airtight. Use magnesia powder or 
your tablets. 

HOREHOUND DROPS 

80 lbs. sugar 
20 lbs. glucose 

1 y 2 gals, of water 

1 gal. of horehound herb 

3 oz. of Nucoa butter 
Cook to 312. 

Pour out on cold water slab greased and 
dusted with flour. Fold in the edges when cold 
enough to handle. Run through the horehound 
drop rolls on the manchine. When cold break 
apart and sand in the pans with crystal syrup and 
dissolved gum arabic or sand in kettle with granu- 
lated sugar. Let dry, then pack in drums or 
pails. 



Twentieth Century Candy Teacher 203 




Power Drop Frame With Conveyor. 



204 Twentieth Century Candy Tea Iter 

MENTHOL HOREHOUND DROPS 

80 lbs. sugar 
20 lbs. glucose 

2 gals, water 

y 2 gal. of horehound herb 

3 oz. of Nucoa butter 
Cook to 312 degrees. 

Then pour out on greased slab and add 1 oz. 
of menthol crystal, and fold up your batch and 
work your menthol in your batch with your 
mixing bar. When cold enough run through the 
rolls and break up on the table and sand with 
crystal syrup and granulated sugar. 

HOREHOUND SQUARES 

40 lbs. sugar 
7 lbs. glucose 
1 gal. water 
^4 gal. of herb 

1 oz. of oil 
Cook to 312 degrees. 

Pour out on greased slab between rods, and 
when your batch is little cool press your wafer 
irons down in your candy and always grease your 
irons before using them; then after you have 
pressed your set of irons in the candy then start 
to loosen the first iron and continu*? till you have 
loosened them all so that they won't stick to your 
candy. When cold break apart and pack in pails 
or jars. 

PURE SUGAR STICK 

50 lbs. Crystal A sugar 

2 teaspoonfuls cream of tartar, level full 



Twentieth Century Candy Teacher 205 

2 gals, of water 

Cook to 320 in winter time; 325 in summer 
time. 

Put 50 lbs. of sugar in a kettle; then add your 
2 gals, of water and 2 teaspoonfuls cream of 
tartar in a glass of water. 

Then set your batch on a hot coke fire, and 
when your batch starts to boil wash down the 
sides of your kettle with a brush and cold water; 
then put your steamer on and also put your gauge 
in your batch; then cook to 320 in cold weather 
and 325 in hot weather, and pour out on a cold 
water slab that has been greased and dusted with 
flour; then fold in the edges of your batch that 
touches the iron rods and when cool enough to 
handle bar your batch with your mixing rod so 
that you will have no lumps in your batch when 
you are pulling out your stick. 

Then use % of your batch for a jacket and % 
of your batch to be pulled very light, and do not 
twist or bar the air out of your batch so that 
your sticks will be very light and run 40 stocks to 
a pound; then have your stripe mixed and laid on 
the spinning board to keep warm till you are 
ready to stripe your batch; then wrap your jackets 
around your pulled batch and then stripe your 
batch, and always flavor your batch before pulling 
on the hook or machine. 

PURE SUGAR STICK FOR 10-CENT 
GLASS JARS 

25 lbs. of Crystal A sugar 
1 gal. of water 
1 teaspoonful cream of tartar 



206 Twentieth Century Candy Teacher 

Do not use a large teaspoonful of cream of 
tartar or your batch will get sticky, and always 
dissolve your cream of tartar in a glass of water. 

Cook to 322 degrees on cooking gauge. 
When your batch starts to boil, wash down the 
sugar on the sides of your kettle and then put 
your gauge in your batch and put your steamer 
on. Leave on your batch till your batch is 290 
degrees; then take off and watch your batch till 
it is 322. 

Always pour out on a cold slab or else your 
batch will grain and you won't be able to spin out 
your batch. Then color a part of your batch for 
stripe, or if you are making a solid colod of your 
batch, mix through the whole batch. When cool 
enough to handle pull on the hook, and for a 
gloss stick just half pull your batch and then twist 
the air out and bar your batch thoroughly or else 
rub down with your gloves. In pulling or spin- 
ning out this stick use canvas gloves and do not spin 
out your batch hot, but run your batch as cool as 
you can handle without cracking your stick; then 
cut when spun out the size of a slate pencil, or 
for twist stick have your batch 3 corner shape. 
While spinning out cut with your stick candy 
choppers or scissors in sticks the size of jars. 



Twentieth Century Candy Teacher 207 






The Improved Blair 




Butter Cup Cutter. 



208 Twentieth Century Candy Teacher 

JACKET PURE SUGAR BUTTER CUPS 

25 lbs. of Crystal A sugar 
1 teaspoonful cream of tartar 
1 gal. of water 
Cook to 320 for cold weather; 325 for warm 
weather. 

Center 

Heat 5 lbs. of glucose in a kettle and add 
enough cocoanut to stiffen your glucose so that 
you have a good body to your center, and have 
your center warm and always ready before your 
jacket is ready to pull. Then for striping your 
jacket mix a stripe as soon as you can handle your 
jacket batch; then pull your jacket on the hook 
and when partly pulled twist out all the air you 
can; then bar your batch or rub your batch with 
your gloves till it is cool; then have your warm 
cocoanut center, which will be 10 lbs. of center, 
and fold your jacket around your center and close 
the ends for solid colors. Do not stripe, but 
stripe on white jacket two or three small stripes 
in the center. Pull out round and cut on butter 
cup machine. When spinning out pull out as cool 
as possible and have an electric fan on the table 
to cool your cups, for the quicker they cool the 
better gloss they will have, and the cooler you 
handle your batch the better gloss. 

ALMOND BUTTER CUPS 

Jacket 
25 lbs. sugar 
1 gal. water 
1 teaspoonful cream of tartar 



Twentieth Century Candy Teacher 209 

Cook to 322 degrees. 

Center 

Heat 5 lbs. of glucose to a boil Then add 
5 lbs. of ground almonds very fine. Then mix in 
a small bon bon kettle. Your center always 
should have a stiff body. When using cocoanut 
fruit, nuts, and caramel, always add your fruit or 
nuts till your center holds up and is not runny, or 
else you will have trouble with your jacket burst- 
ing open. 

APRICOT CENTER 

Grind 10 lbs. of apricot and add 1 lb. of 
glucose. Mix in bon bon kettle, so that your 
batch is warm. 

FIG CENTER 

Grind 10 lbs. of figs in grinder; add 1 lb. of 
glucose. Heat in bon bon kettle. Do not boil. 
Add a little flour if too thin. 

CARAMEL CENTER 

Cook in stirrer kettle : 
4 lbs. glucose 

2 lbs. sugar 

3 lbs. condensed milk 
1 lb. C. butter 

Cook to soft ball. 

Pour out on cold slab. Then cook your 
jacket and dby the time your jacket is cooked your 
caramel will be cool. Flavor your caramel with 
vanilla. 



210* Twentieth Century Candy Teacher 




Batch Spinning Machine. 



Twentieth Century Candy Teacher 211 

STICK CANDY ON THE FIRE 
GLUCOSE STICK 

60 lbs. sugar, Crystal A 
14 lbs. glucose 
2 gals, water 
Cook to 300 for pulled; 310 for clear. 

LEMON DROPS 

60 lbs. sugar, A sugar 
12 lbs. glucose 
1 }i gals, water 
Cook to 312. 

Sand lemon drops. Use 14 lbs. of glucose to 
60 lbs. sugar. Flavor with oil of lemon, 1 y 2 oz. 

WINE BALLS 

50 lbs. sugar 
10 lbs. glucose 
1 y 2 gals, water 
Cook to 312. 

Color dark red color and flavor with wild 
cherry and 6 oz. of tartaric acid. Cut on ball 
machine. 

SOUR BALLS OR DROPS 

60 lbs. sugar 
12 lbs. of glucose 
1 % gals, water 
Cook to 312. 

Pour out on slab. When cool, add 1 oz. of 
oil of lemon and 12 oz. of tartaric acid. Mix 
through your batch with mixing bar. Run 
through the rolls. 



212 Twentieth Century Candy Teacher 

ICELAND MOSS SQUARES 

50 lbs. sugar 
8 lbs. glucose 
1 y 2 gals, water 
Cook to 312. 

Pour out on cold slab. Just before taking off 
the fire, add dark red color and your anise flavor. 
Pour between rods and cut with waffle irons by 
pressing your irons down in the batch when it 
stars to get cool. Always grease your irons 
before using and loosen them ever now and then, 
so that they don't stick to the candy. When cold 
break apart. 



Twentieth Century Candy Teacher 213 




Hard Candy Ball Machine. 



214 Twentieth Century Candy Teacher 

MINT CUTS ON THE BALL MACHINE 

50 lbs. sugar, A sugar 
10 lbs. glucose 
1 y 2 gals, water 

Cook to 310. 

Pour out on cold slab that is greased. When 
cold enough to handle, color a piece dark red for 
stripe, about 1 lb. Then pull the rest on the 
hook and twist the air out as much as possible; 
then take and bar your batch well. Then cut a 
piece, about 10 lbs., of your pulled, and then take 
and put your red stripe or piece next to your 
pulled piece and pull out and cut in 2 pieces and 
keep pulling out till you have a jacket that will 
go around your batch. Then pull out in strips 
round for the ball machine with the mint cut 
saws or rollers. 

PURE SUGAR HONEYCOMB STICK 

25 lbs. sugar, A 
1 teaspoonful cream of tartar 
5 qts. of water 
Cook to 305. 

Pour out on cold slab and when cold enough 
to handle pull on the hook well; then twist all 
the air out of your batch; then take and bar your 
batch till cold; then take Yz of your batch for 
jacket and the 2 /z of your batch take and spread 
out in a flat piece; then take a rolling pin and put 
in the center of your flat piece; then fold your 
jacket around the rolling pin, wood or iron about 
3 ft. long; then have your helper close the end 
that it is tight; then take and blow air 



Twentieth Century Candy Teacher 215 

into your batch as soon as you take the rolling 
pin out; then close your end tight, so that your 
air don't escape from your batch; then pull out 
about 8 ft. long; then cut your. batch in the center 
with your scissors; then pull out again and cut in 
the center till you have 64 holes; then fold your 
jacket around the center by stretching your jacket 
so as to go around; then pull out in square sticks 
and mark with a cutter about 2 J / 2 inches long. 
Let lay in trays with a little powdered sugar 
sprinkled on the sticks ; then next day pack in pails 
or in cold weather you don't need any sugar. 
Pack as soon as they get cold. 

HONEYCOMB PEANUT CHIPS OR 
BISCUITS 

25 lbs. sugar 
5 lbs. glucose 
1 gal. of water 

Cook to 308 degrees. 

Pour out on greased slab and when cool fold 
in the edges; then while your batch is cooking on 
the fire take 1 1 lbs. of peanut butter and put in 
your bon bon kettle and heat warm; then if your 
peanut butter is dry add a little Nucoa butter, but 
don't add too much or your center will be runny 
and you will have to use powdered sugar to stiffen 
your batch. Then take half of your batch for 
jacket and then take the other half after you have 
pulled your batch on the hook, and stretch out on 
the table for a jacket for your peanut butter; 
then wrap around the warm peanut butter and 
close the ends; then pull out and honeycomb. 
When you have honeycombed your peanut butter 



216 Twentieth Century Candy Teacher 

wrap your other half of your batch around your 
honeycomb center; then pull out in chips, or for 
bircuits cut on butter cup machine. When cold 
pack in pails with pockets for chocolate coated. 
Use 10 lbs. of glucose instead of 5 lbs. of glucose. 

NUCOA BUTTER PILLOWS 

Jacket 
25 lbs. of A sugar 
1 teaspoonful cream of tartar 
1 gal. water 
Cook to 320 degrees. 

Center 

Melt 2y 2 lbs. of Nucoa butter in your bon 
bon kettle; then add enough powdered sugar to 
stiff ff en your Nucoa butter; and then mix thor- 
oughly with a paddle to make a smooth paste 
that will have a stiff body to your center, which 
must be warm, and flavor with anise or vanilla 
flavor. 

When your jacket is partly pulled and bar 
down, then take and stretch out your jacket on 
the table and put your Nucoa butter center in the 
center and fold your batch around the center, and 
close both ends and pull or spin out around and 
cut on butter cup machine. When cold pack in 
pails. 

MAZETTA CREAM COCOANUT 
CENTER 

Jacket 

25 lbs. of A sugar 
1 teaspoonful cream of tartar 



Twentieth Century Candy Teacher 217 

1 gal. water 

Cook to 315 in cold water. 

Pour out on cold slab greased and dusted with 
flour. 

Then color a stripe. Use burnt sugar color- 
ing. Then pull on the hook and twist all the 
air out of your batch. 

While your jacket is cooking, melt in a bon 
bon kettle 5 lbs. of mazetta cream and heat till 
hot; then add enough fine cocoanut to stiffen your 
mazetta, and color a light pink and flavor with 
strawberry or mint. Then fold your jacket 
around your mazetta center and close the ends; 
then put two small brown stripes in the center on 
two sides; then pull out in strips y 2 inch wide, or 
you can make a roll size. Cut on butter cup 
machine. 

BUTTER CUPS MADE OF GLUCOSE 

25 lbs. sugar 
5 lbs. glucose 
24 g a l- water 
Cook to 312 degrees. 

Center 

5 lbs. glucose cooked to a boil; then add 
enough fine cocoanut to make a stiff body. Flavor 
with vanilla. 

APRICOT CENTER BUTTER CUPS 

1 1 lbs. of ground apricot put in bon bon kettle 
and heat; then add 1 lb. of glucose. 



218 Twentieth Century Candy Teacher 

FIG CENTER BUTTER CUPS 

12 lbs. of ground figs heated in a bonb on 
kettle; then add 1 lb. of glucose. 

FILBERT NUT CENTER 

Ay 2 lbs. glucose cooked to a boil in boa 
bon kettle; then add 4 lbs. of ground filberts. 

ALMOND CENTER BUTTER CUPS 

\y 2 lbs. glucose. Heat in a bon bon 
kettle to a boil; add 4 lbs. of almonds ground 
fine. 

RIBBON MIX OR FIRE 

42 lbs. sugar - 
8 lbs. glucose 
1 y 2 gals, water 
Cook* to 312 degree. 

Pour out on greased slab and color and flavor, 
and stripe your batches different ways, and spin 
out in ribbons and run through ribbon machine. 

ROCK CUT MIX 
STRAWBERRY FIGURE 

60 lbs. sugar 
14 lbs. glucose 
1 y 2 gals, water 
Cook to 310 degrees. 

Pour out on greased slab. Then when your 
batch is cool enough to handle, color y 2 of your 
batch with light red color for jacket. Then 
color 1 lb. of your batch a light green for leaves 
or stem. Then take 2V 2 lbs. and color a dark 



Twentieth Century Candy Teacher 219 

red color, and pull the rest of your batch and 
twist out the air; then keep your different colors 
warm on the spinning board; now take your dark 
red piece and fold around a white piece that is 
rolled round. Your white piece must be only 
one-fifth as large as dark piece to represent the 
seeds; then roll around and stretch out the full 
length of the table; then cut with the scissors 
sticks 1 ft. long in 10 sticks; then take and build 
up 4 sticks at first; then add 3 sticks; then add 
your 2 sticks; then add your 1 stick, which will 
be a triangle shape; then have the girl or boy to 
keep your triangle in just that shape. 

Now the green leaves and stems : 

Take and stretch out a thin piece of green 

1 y 2 inch wide and very thin, 1 ft. long, the same 
as your triangle; then have two pieces of white 
as high as your green is wide ; then put your green 
for stem between the 2 pieces of white, which 
must be the same length as the triangle. 

Now for the leaves take and stretch out a 
thin piece of green 2 inches wide and 2 ft. long; 
then take a piece of white and lay in the middle 
of your green no larger than a lead pencil is 
round 2 ft. long; then fold your green over the 
white round strip ; then cut in the center and make 

2 pieces 1 ft. long and put 1 leaf on each side of 
your green stem; then take a flat piece of white 
and put on top your leaves ; then set your triangle 
right in the center of your green stem and fill in 
the sides with the rest of your white and also the 
bottom; then fold your jacket around and spin 
out in sticks y 2 inch through and cut on rock cut 
machine. 



220 Twentieth Century Candy Teacher 

LEMON ROCK CUT 

Figure or Slice 

Flavor your batch after it is poured on the 
slab and then color y^ of your batch yellow and 
pull 10 lbs. of your batch white and leave the 
rest clear. 

Then take your clear part and stretch out 2 ft. 
long on the table and take a small piece of white 
and stripe y 2 of it when you cut it in two; then 
take and lay the y 2 that you did not stripe and 
lay on top of your striped piece; then take and 
roll round; then take your 10 lbs. of white and 
make a jacket around the clear. Now take and 
make or shape your clear with a jacket or into a 
triangle shape. When you have it into a triangle 
stretch out 5 ft. long; then take a large knife and 
cut in pieces 1 ft. long which will make 5 tri- 
angles; then be sure and see that they are all kept 
in triangle shape; then take and put the five side 
by side; have a damp cloth and dampen each one 
on the side; then take and roll the five triangles 
up together, and be sure that all points meet 
together; then roll round and fold your yellow 
jacket around; then spin out in sticks, which must 
be kept rolling till cold; then cut on rock cut 
machine. 



Twentieth Century Candy Teacher 221 




Continuous Cooker for Hard Goods. 



222 Twentieth Century Candy Teacher 

COOKING HARD BOILED CANDY ON 
THE CONTINUOUS COOKER 

For Stick Candy in Cold Weather 

120 lbs. A sugar 
80 lbs. glucose 
5 gals, water 

Cook in your melting kettle to 232 degrees in 
Kettle A. Then draw your batch off through the 
pipe B into the receiving tank C. The syrup is 
removed from tank C by the small feeding pump 
D and forced into the coil E at any desired speed. 
Coil E is surrounded with live steam at a pressure 
of 65 lbs. of steam varying with the capacity of 
your machine. After passing through coil E the 
cooked syrup is discharged into^ Kettle F, where 
your vacuum of 26 inches is maintained by your 
pump G. 

When a sufficient quantity of your cooked 
batch has been discharged into the Kettle F, the 
valve A governing the vacuum pump is closed 
and the air cock I is opened, thus breaking the 
vacuum and allowing the removal of Kettle F 
and placing Kettle in its place, after which the 
same operation may be repeated. 

A two horse power motor of 850 R. P. M. 
is required for the operation of the pump. The 
maintenance of a 26-inch vacuum above the 
cooked syrup aids in the production of a finished 
product, which will be drier and less susceptible 
to climatic changes than those experienced in the 
south and on the Pacific coast. For when cook- 
ing on the vacuum pan you can't get but 16 inches 
of vacuum except at the very last of your cooking 
you can pull to 21 inches of vacuum. 



Twentieth Century Candy Teacher 223 

TOR THE CONTINUOUS COOKER 
WINE BALLS OR CLEAR DROPS 

120 lbs. sugar 

70 lbs. glucose 
Sy 2 gals, water 
Cook to 232 in melting kettle. Then finish 
like with your stick candy on the cooker. 

HOREHOUND DROPS SANDED 

120 lbs. sugar 
75 lbs. glucose 
Cook 2 lbs. of horehound herb in 2y 2 gals, of 
water and strain through fine sieve ; then add to 
your batch in melting kettle, Cook to 232 de- 
grees. Always steam your melting kettle with a 
steamer or cover so that your melting kettle will 
have no sugar on the sides of your kettle, as it 
will cause your batch to show grain. Then finish 
cooking like the first batch of stick candy. 



224 Twentieth Century Candy Teacher 




The Springfield Continuous Cooker for Hard Boiled Goods. 



Twentieth Century Candy Teacher 225 

RIBBON MIX 

120 lbs. sugar 
70 lbs. glucose 
Sy 2 gals, of water 
Cook to 232 in melting kettle. 

BROKEN MIX OR TAFFY 

120 lbs. sugar 
90 lbs. glucose 
\y 2 gals, water 
Cook to 232 in melting kettle. 

MACHINE CUTS FOR BALL MACHINE 
MINT KISSES 

120 lbs. sugar 
70 lbs. glucose 
5^2 gals, water 
Cook to 232 in melting kettle. When poured 
out on slab flavor mint and very fine red stripes. 
Cut on machine. 

TWIST STICK 

120 lbs. sugar 
70 lbs. glucose 
5 gals, water 
Cook to 232 in melting kettle. 

JACKET FOR BUTTER CUPS 

60 lbs. A sugar 
30 lbs. glucose 
3 gals, water 
Cook to 232 in melting kettle. 



226 Twentieth Century Candy Teacher 

HARD CENTERS FOR THE PANS 

120 lbs. A sugar 
100 lbs. glucose 
\y 2 gals, water 
Cook to 232 in melting kettle. 
When finished run through rolls on the 
machine and run up in pans as soon as possible, 
as these centers will stick if left laying around. 
They can be pulled or run through clear on the 
rolls in different shapes. 

LEMON DROPS WITH ACID 

120 lbs. A sugar 
60 lbs. glucose 
Sy 2 gals, water 
Cook to 232 degrees in melting kettle. When 
finished in the cooker, add on the slab oil of 
lemon \y 2 oz. and 1 lb. of tartaric acid. Then 
when cold enough run through rolls, using the 
drop rolls. 




Reck Cutting Machine. 



Twentieth Century Candy Teacher 227 

ROCK CUTS MIX 

120 lbs. A sugar 
70 lbs. glucose 
5 gals, water 
Cook to 232 in melting kettle and finish like 
stick. 

HOREHOUND DROPS 

Made With Stick Candy Scrap 

Melt down 60 lbs. of stick candy scrap that 
has been mashed and strained in 6 gals, of water ; 
then when your stick candy is melted add 60 lbs. 
of A sugar and 30 lbs. of glucose. Have 2 lbs. 
of horehound herb cooked in 2 gals, of water that 
has been strained through a fine sieve. 

Theen cook in your melting kettle to 232 
degrees and finish in your cooker with 26 inches 
of vacuum. Pour out on cold slab and run 
through rolls and then break and sand with dis- 
solved gum arabic and crystal syrup and granu- 
lated sugar in revolving pan. 

All these formulas for hard goods are for 
A sugar and when you use Southern sugar in the 
cooker or vacuum pans you have to use less glu- 
cose, as all hard goods cooked with Southern 
sugar are more liable to get sticky than A sugar, 
and if you are making hard boil goods in very 
damp climates you should use 10 lbs. of glucose 
less than the formula calls for, as these are for 
the fall trade or cold weather, and during the hot 
weather months your stick candy should be 
wrapped and all clear goods should be frosted or 
sanded. 



228 Twentieth Century Candy Teacher 




Vacum Pan for Hard Goods. 



Twentieth Century Candy Teacher 229 

COOKING ON THE VACUUM PANS 
STICK CANDY 

300 lbs. A sugar 
150 lbs. glucose 
7 gals, water 

Cook to 235 degrees in melting kettle. Then 
run your vacuum to 10 inches on gauge and 
draw in your vacuum pan your batch; then close 
your valve and turn on steam on your vacuum 
pan. Your vacuum must be 5 inches at 240 de- 
grees on your cooking gauge; vacuum at 6 inches 
at 245 degrees; vacuum at 7 inches at 250 de- 
grees on gauge; vacuum at 9 inches at 255 de- 
grees on gauge; vacuum at 12 inches at 260 de- 
grees, and shut off steam and run your vacuum 
up to 20 inches on gauge; then shut off your water- 
and pump and open your air cock on top. Then 
open your valve at the bottom and pour out in 
kettle that has been greased and dusted with flour. 

Pour out on slab for 6 crews on the tables. 
As soon as your batch is out of your vacuum pan 
turn on your steam and steam your kettle after 
each batch with the bottom valve left open so 
that your steam will melt your sugar or candy on 
your outlet valve so that it won't stick when you 
try to open it on your next batch, and your steam- 
ing or drippings pour into your melting kettle 
with your next batch so therewon't be any waste. 
While you are cooking your batch your steam 
pressure must not be less than 95 lbs. pressure 
or your goods will not come out clear, and always 
open your air cock before you try to open the 
outlet on the bottom of your kettle. 



230 Twentieth Century Candy Teacher 

TWIST STICK ON VACUUM PAN 

380 lbs. A sugar 
130 lbs. glucose 
8 gals, water 
Cook to 235 in the melting kettle. 
Then cook in the vacuum pan like the first 
stick candy. 

HOREHOUND STICK ROUND 

190 lbs. Southern sugar 
55 lbs. glucose 
6 gals, of water 
Cook 4 lbs. of horehound herb in 3 gals, of 
water; then strain through fine sieve and add to 
your batch in the melting kettle; then cook to 235 
degrees and draw in vacuum pan and cook. 

HOREHOUND DROPS 
190 lbs. A sugar 
60 lbs. glucose 
5 gals, water 
Cook 5 lbs. of horehound herb in 3 gals, of 
water and strain through fine sieve and add your 
sugar and glucose in the melting kettle and cook 
to 235 degrees; then cook in vacuum pan. 




Power Drop Machine With Cold Air Box. 



Twentieth Century Candy Teacher 231 

HOREHOUND DROPS 

Made of Scrap Stick Candy 

190 lbs. of Southern sugar 

50 lbs. glucose 

100 lbs. of stick candy scrap 

6 gals, of water 

Put 100 lbs. of stick candy scrap in your 
melting kettle that has been washed and dissolved ; 
then cook 4^ lbs. horehound herb that has been 
cooked in 3 gals, of water, and add J / 2 lb. of 
Nucoa butter. Then cook your batch in the melt- 
ing kettle to 235 degrees; then finish cooking in 
the vacuum pan. 

WRAPPED STICK 

200 lbs. A sugar 
150 lbs. glucose 
\y 2 gals, water 
Cook in melting kettle to 235 degrees. Then 
draw in the vacuum pan and cook to 260 degrees 
with 20 inches of vacuum. 

WINE BALLS 

240 lbs. A sugar 
85 lbs. glucose 

7 gals, of waer 

Cook in melting kettle to 235 degrees; finish 
cooking in pan to 262 degrees and 20 inches of 
vacuum. 

BROKEN TAFFY 

200 lbs. A sugar * 

150 lbs. glucose 



232 Twentieth Century Candy Teacher 

\y 2 gals, of water 
Cook in melting kettle to 240 degrees; finish 
cooking in the pan to 260 degrees and 18 inches 
of vacuum. 

JACKET FOR BUTTER CUPS 

105 lbs. A sugar 
35 lbs. glucose 

4 gals, of water 

Cook in melting kettle to 238 degrees; then 
finish cooking in vacuum pan. 

Center for' butter cups for 35-lb. jacket: 

5 lbs. glucose 

1 lb. mazetta cream 

6 lbs. fine cocoanut 

Melt your glucose and mazetta cream to a 
boil — do not cook; then add your cocoanut or 
ground nuts, caramel or butter scotch center for 
your jacket. 

ROCK CUTS MIX 

300 lbs. A sugar 
150 lbs. glucose 

7 gals, water 

Cook to 238 in melting kettle; then finish in 
vacuum pan. 



Twentieth Century Candy Teacher 233 




Candy Crimper. 



CRIMP OR RIBBON MIX 

190 lbs. A sugar 
60 lbs. glucose 
5 gals, water 
Cook to 238 in melting kettle and finish in 
vacuum pan at 262 degrees and 20 inches of 
vacuum. 



SOUR BALL ON ROLLS— SANDED 

190 lbs. A sugar 
65 lbs. glucose 
5 gals, water 
Cook to 238 in melting kettle r and finish 
cooking in the vacuum pan to 261 degrees and 
20 inches of vacuum. 



234 Twentieth Century Candy Teacher 

CENTER FOR PAN ROOM 
HARD BOILED, PULLED AND CLEAR 

200 lbs. A sugar or Southern 
150 lbs. glucose 
4 gals, water 
Cook to 238 in melting kettle and finish cook- 
ing in vacuum pan to 260 dedgrees for pulled 
and 262 for clear and 20 inches of vacuum. 

HOW TO MAKE COLOR FOR STICK 
CANDY STRIPING 

1 lb. of dry coloring, not carmine 

1 gal. of water 
Cook to a boil ; then add 2 lbs. of sugar 

Zy 2 lbs. glucose 
Cook to a fine thread; put in glass jar and 
let cool; then ready for use. 

CONCENTRATED SYRUP 

100 lbs. Eastern granulated sugar 
6 gals, of water 
Put your 6 gals, of water in your steam jacket 
kettle and heat your water lukewarm, do not boil ; 
then add your 100 lbs. of sugar and start your 
stirrer and let run till your sugar is thoroughly 
dissolved. Do not use any steam on your kettle 
after your sugar is in the kettle. Then after 
your sugar is thoroughly dissolved, take a cheese 
cloth strainer and strain your syrup in a tub or 
kettle; then add your flavor and color, and use 
one-tenth of 1 per cent of benzoate of soda and 
seal airtight. 



Twentieth Century Candy Teacher 235 

Concentrated syrup : 

1 gal. strawberry color with dark red color 
and flavor with 4 oz. of strawberry true fruit 
flavor. 

1 gal. of raspberry color with dark red color 
and flavor with 4 oz. of true fruit raspberry 
flavor. 

Orange, 1 gal. — Use 2 oz. of oil of orange 
flavor and color with orange color. 

Lemon, 1 gal. — Use 2 oz. of oil of lemon 
flavor and color with yellow flavor. 

Banana, 1 gal. — Use 1 oz. of oil of banana 
and color with orange and yellow color. 

Wild Cherry, 1 gal. — Use 5 oz. of wild 
cherry flavor and color with light red color. 

Peach, 1 gal. — Use 4 oz. of peach flavor and 
color with yellow and orange and very little red 
color. 

Vanilla, 1 gal. — Use 5 oz. of good vanilla 
flavor made of the bean and color with burnt 
sugar color. 

Pineapple, 1 gal. — Use 5 oz. of pineapple 
flavor and color with a little yellow color. 

When making simple syrup take 2 gals, of 
simple syrup and add to each concentrated gallon 
of syrup. 

CHOCOLATE CONCENTRATED SYRUP 

Melt 2 lbs. of liquor chocolate in a kettle over 
a steam kettle; then when your liquor chocolate 
is melted add 3 lbs. of glucose and mix thor- 
oughly; then add \y 2 qts. of simple syrup and 
mix thoroughly. This chocolate syrup will be 
very smooth and the chocolate will not separate 



236 Twentieth Century Candy Teacher 

like most chocolate syrups do. Never add your 
syrup till your glucose is mixed thoroughly with 
your chocolate, and always keep your chocoate 
warm while mixing; then add one-tenth of 1 per 
cent of benzoate of soda to a gallon. You can 
mix 50 gals, as easy as you can mix 1 gallon. 
Always use a wide mouth jug for chocolate con- 
centrated syrup. 

HOW TO MAKE BURNT SUGAR COLOR- 
ING FOR CONFECTIONERS' USE 

35 lbs. sugar 

3 lbs. glucose 

1 gal. water. 
Put on coke fire and cook to 400 degrees and 
let burn on the fire till your batch is very dark. 
When your batch starts to burn, take your paddle 
and stir your batch so as not to scorch your kettle; 
then set off the fire and have some boiling hot 
water to reduce your batch down to any thickness 
you desire. For syrup you ought to have it 
thinner than for striping stick or using for cream 
work. 

SUGAR STICK OR BUTTER CUPS 

1 teaspoonful of cream of tartar to 25 lbs. of 

sugar. 
1 y 2 teaspoonfuls of cream of tartar to 25 lbs. 

for cream work. 
Yz teaspoonful of cream of tartar to 25 lbs. sugar 

for clear drops or tablets. 

When using cream of tartar for hard good 
always dissolve your cream of tartar in 1 glass 
of water and use 1 gal. of water to every 25 lbs. 



Twentieth Century Candy Teacher 237 

of sugar, and always use a cold water slab for 
pure sugar goods, for the quicker your batch 
cools the less liable is your batch to grain when 
doctoring very light with cream of tartar. 

For chocolate centers use 2 oz. cream of 
tartar dissolved in a glass of water after your 
cream is ready to run out in starch to 100 lbs. of 
No. 1 cream, which will make your chocolates 
ripen up after they are chocolate coated. 

WHAT OILS AND ANIMAL FATS ARE 
MADE FROM 

Lemon oil is made of the lemon rind. 

Orange oil is made of the orange rind. 

Nut oil is extracted from the kernel of the 
nut fruits. 

Sweet almond oil is extracted from the kernel 
of the fruit of the almond tree. 

Cotton seed oil is extracted from the cotton 
plant. 

Cocoa fats is a vegetable fatty matter ex- 
tracted from the kernel of the cocoanut. 

COCOA AND CHOCOLATE PASTES 

The cocoa paste is the product obtained by 
grinding roasted cocoa beans skinned and with 
their germs and sprouts removed. 

Cocoa powder is the paste of cocoa reduced 
into a powder. 

Chocolate in paste and powder is a sweetened 
cocoa paste. The proportion of cocoa ought not 
be lower than 32 per cent. 

Milk chocolates are the mixturex of cocoa 
paste, sugar and milk. 



238 Twentieth Century Candy Teacher 

Cocoa butter is the fatty matter extracted 
from cocoa pastes. 

SUGARS 

Refined sugar to be pure ought to contain 99.5 
per cent of saccharose. White crystallized sugar 
ought to contain at least 98.5 per cent saccharose. 

Sugar of the low grade ought to contain 65 
per cent saccharose. 

GLUCOSE 

Glucose, the sugar of starch, is the product 
secured by the change of cereal starch through 
acidulated water. All starchy matter can be 
allowed for this manufacture. The glucoses are 
found in the trades under two distinct forms — a 
solid considered under the name of lumps or 
thick glucose, and in the syrup form described 
under the name of crystal glucose. 

Crystal glucose is defined by the chemical 
composition : 

Water 18 to 25 per cent 

Glucose 35 to 45 per cent 

Dextrine 45 to 35 per cent 

Mineral materials. 1 per cent 

Acidity two-tenths per cent 

They contain some albuminoid composition, 
such as salts of lime, soda, potash, alum and iron, , 
in the form of chlorides, phosphates and tartar, 
citric, acetic and chlorhydric acids. 

NUCOA AND C. BUTTER 

A few facts concerning the use of these two 



Twentieth Century Candy Teacher 239 

butter fats for different classes of their use in my 
formulas : 

For caramel work and fudge work you will 
find when reading over my formults I use C. 
butter, as this butter does have to be real white 
in color. What a manufacturer wants is a fat 
that will help his goods stand up, and for whole- 
sale candy has to be kept in stock for a month or 
two, and lot of the fats that are on the market 
at present they either leave an after taste when 
the piece is eaten or the grease gets stale when 
th goods are kept for a month. 

Nucoa butter is made from refined cocoanut 
and which makes it very white. You will find in 
my formulas I use Nucoa butter for all my nougat 
work and white center fudge work and for thin- 
ning chocolate for the enrober machine and all 14 
and 16-cent chocolate goods. 

These two butters you will find advertised by 
the Nucoa Butter Co., of New York. 

COOKING GOODS FOR THE RETAIL 
TRADE ON THE FIRE 

NO. 1 CHOCOLATES 

Fondant Cream 

50 lbs. A sugar 
15 lbs. glucose 
3 gals, of water 
Cook to 238 degrees. 

Pour out on a counter-sunk slab that' is clean 
and sprinkled with 1 glass of cold water ; then 
pour out on slab and as soon as your sugar stops 
bubbling sprinkle the top with a little cold water 



240 Twentieth Century Candy Teacher 

to keep the top from having a sugar crust, and 
as soon as your batch is cool start to cream with 
a wide scraper or a spade; then as soon as your 
batch sets take your scraper or spade and beat 
your batch till you have broken the set out of 
your batch; then cover over with a damp cloth 
or put your batch in your cream tub. Let stand 
for 2 hours so as to have time to ripen up. 

NO. 1 CHOCOLATES 

Fondant Cream 

50 lbs. A sugar 
12 lbs. glucose 
1 teaspoonful cream of tartar 
3 gals, water 
Cook to 238 degrees. 

Pour out on your cool counter-sunk slab 
sprinkled with cold water. Let stand till cool; 
then start to cream. Never let your syrup get 
too cold on your slab or else you won't be able 
to cream your batch. When you make a finger 
mark in your syrup and it does not close or run 
together your batch is ready to cream. 

FONDANT CREAM FOR CHEAP DROPS 

20c Lb. 

50 lbs. A sugar 
20 lbs. glucose 
2y 2 gals, of water 
Cook to 238 degrees. 

When cooking your fondant cream always: 
have a steamer or cover on your kettle as soon 



Twentieth Century Candy Teacher 241 

as your batch starts to boil so that your kettle 
will not have any sugar on the sides. If your 
batch shows any sign of sugar on the sides of 
your kettle take a clean brush and wash down 
sides with a little cold water so as to keep your 
batch from showing any grain when poured out 
on the slab. 

FONDANT CREAM NO. 1 

For Dipping 

25 lbs. sugar 
\y 2 gals, water 
1 oz. of acetic acid No. 8 
Cook to 242 degrees. 

As soon as your batch starts to boil put your 
steamer on your batch and leave your steamer or 
cover on till your batch is 235 degrees; then take 
off and cook to 242 degrees. Pour out on a cold 
slab that is sprinkled with 1 glass of water and 
as soon as your sugar or syrup ceases to bubble 
sprinkle the top of your batch with 1 glass of 
cold water. When cool enough, cream. 

FONDANT CREAM NO. 2 

For Dipping 

25 lbs. sugar 
1 teaspoonful cream of tartar 
y 2 oz. of acetic acid No. 8 
\y 2 gals, water 
Cook to 242 degrees. 

Pour out on a cold slab. When cool start to 
cream. 



242 Twentieth Century Candy Teacher 

NO. 1 CHOCOLATE CENTERS 

Take 25 lbs. of your No. 1 fondant cream 
and put in a kettle; then have a larger kettle half 
full of boiling water on your furnace and set your 
boiling water ; then take your paddle and stir your 
fondant till it is thin enough to cast. Your cream 
must never be any hotter than you can hold your 
finger in your cream or your centers will be hard. 
Then add 4 lbs. of mazetta cream and y 2 tea- 
spoonful of cream of tartar dissolved in a little 
cold water; then flavor and cast in starch. Let 
stand till next day; then dip in chocolate. 

ICE CREAM CHOCOLATES 

Take 25 lbs. of No. 1 fondant cream and 
melt down over a steam bath in a copper kettle 
and add 1 qt. of dissolved egg albumen that has 
been beaten stiff by a wire beaten or icing beater. 
When using egg albumen always use 1 lb. of egg 
albumen to 1 gal. of cold water, and always dis- 
solve your egg albumen night before you are 
ready to use, or you can use warm water that is 
lukewarm and stir your egg albumen every now 
and then till dissolved. Always use a glass jar 
or crock for egg albumen; never use a tin pail 
or gallon measure, as it will change your color on 
the egg albumen. Then heat your cream so that 
you can hold your finger in your batch; then 
flavor and cast in starch with a 6-spout runner. 

MOLASSES KISSES ON THE FIRE 

1 lb. of C. butter 
12 lbs. glucose 



Twentieth Century Candy Teacher 243 

8 lbs. sugar 
1 qt. of water 

Cook to 280 dedgrees. 

Then add 2 qts. of molasses and stir your 
batch while adding your molasses; then add 1 qt. 
of 20 per cent, cream or 3 lbs. of condensed milk; 
then cook to a light crack when tried in cold water 
or 258 degrees on gauge; then pour out on a 
greased slab with rods around. When cool 
enough to handle pull on hook or pulling machine ; 
then spin out on the table and cut on kiss ma- 
chine. When spinning out kisses always dust 
your table with powdered sugar and spin out your 
batch as cool as possible so as to keep their shape 
till wrapped in yellow wax paper wrappers. 

SEA FOAM KISSES 
No. 1 
10 lbs. glucose 
6 lbs. sugar 
y 2 lb. of Nucoa butter 
1 qt. of water 
Cook to 265 degrees. 

Then add 2]/ 2 lbs. of condensed milk and 
cook to a light crack when tried in cold water or 
to 258 on gauge. Pour out on greased slab and 
flavor with 1 oz. of vanilla. When cool pull on 
hook or machine and color half of your batch a 
light pink and flavor with strawberry; then spin 
out and cut on kiss machine and wrap in white 
wax paper wrappers. 



244 Twentieth Century Candy Teacher 

SEA FOAM KISSES 

No. 2 
10 lbs. glucose 
6 lbs. sugar 
y 2 lb. Nucoa butter 
1 qt. of water 
Cook to 260 degrees. 

Then add y 2 oz. of gelatine dissolved in y 2 
glass of water. Pour out on greased slab. When 
cool color and flavor and pull on the machine 
or hook. You can use 1 lb. of mazetta cream in 
place of gelatine. 

VANILLA PAN TAFFY 

10 lbs. of sugar 

8 lbs. glucose 

1 qt. of water 

1 lb. of Nucoa butter 

Cook to 260 degrees. 

Then take off the fire and add \y 2 lbs. of 
mazetta cream and stir in. Pour out on a 
greased slab dusted with a little flour and when 
cool flavor with 2 oz. of vanilla flavor and pull 
on hook or machine; then pull out in sheets on a 
clean slab that has been dusted witd powdered 
sugar; then cut in strips or slabs the size of your 
pans. 

For strawberry pan taffy color a light pink 
flavor and y 2 oz. of powdered tartaric acid to 
and flavor with 1 oz. of true fruit strawberry 
bring uot the flavor well. 

FOR MOLASSES PAN TAFFY 

10 lbs. sugar 



Twentieth Century Candy Teacher 245 

8 lbs. glucose 

y 2 lb. Nucoa butter 

1 qt. of water 
Cook to 280 degrees. 

Then add y 2 gal. of molasses on the fire and 
stir your batch whileadding your molasses, or 
else your batch will scorch; then add 2 lbs. of 
condensed milk or 1 qt. of cream and cook your 
batch to a light crack or 258 degrees. Pour out 
on greased slab and when cool pull on hook or 
machine. 

CHOCOLATE PAN TAFFY 

10 lbs. sugar 
8 lbs. glucose 
y 2 lb. Nucoa butter 
1 qt. of water 
Cook to 258 degrees. 

Then take off the fire and add 1 lb. of ma- 
zetta cream; stir through, then pour out on a 
greased slab and add 3 lbs. of liquor chocolate 
that is cut up fine on the slab ; fold up your batch 
so as to melt your chocolate; then flavor with 
y 2 oz. of vanilla. When cool pull on hook or 
machine. 

STAND UP CARAMELS ON THE FIRE 

5 lbs. sugar 

4 lbs. glucose 
1 lb. of C. butter 
1 qt. of water 
Cook to 290 degrees. 

Then add very slowly 1 gal. of 20 per cent, 
cream. Have your helper to stir your batch 



v* 



246 Twentieth Century Candy Teacher 

while adding the cream, and if your fire is real 
bright add your rings on your furnace or else your 
batch will scorch. When you have added your 
gallon of cream in your batch then add 4 lbs. of 
condensed milk; then cook your batch to a hard 
ball when tried in cold water. Set off the fire 
and add 1 oz. of vanilla and pour out on a cold 
slab that has been greased and dusted light with 
flour. 

For almond stand up caramels add your 
almonds on the fire just before your batch is done. 
Use 2 lbs. of almonds or walnuts. 

MOLASSES CHOCOLATE CHIPS 

No. 1 Honey Comb 

12 lbs. sugar 
5 lbbs. glucose 
2 qts. of water 

Cook to 310 degrees. 

Then add slowly 1 qt. of molasses and stir 
your batch slowly; then cook to 300 degrees. 
Always steam your batch by covering your batch 
as soon as it starts to boil; leave cover on till 250 
degrees. Pour the batch out on a greased slab, 
and as soon as your batch starts to cool a little 
fold in the edges or else your batch will be lumpy 
and hard to spin out even when you are spinning 
out your chips. Then take and pull your batch 
when cool enough to handle on the hook and pull 
your batch about half done, and then twist out the 
air on the hoog; then bar or rub your batch with 
your spinning gloves in front of your batch 
warmer; then take one-third of your batch for 
jacket and keep warm on spinning board; then 



Twentieth Century Candy Teacher 247 

have an iron pipe about 2-inch pipe, or rolling 
pin that is made pointed oud fold two-thirds of 
your batch around the pipe or rolling pin; then 
have your helper close one end tight, and take 
and blow all the air you can into your batch ; then 
close end tight and pull out about 6 ft. long, and 
then fold over and pull out your batch again and 
continue till you have folded your batch six times ; 
then stretch out your jacket and fold around your 
center batch, and your batch must be kept in a 
flat shape with not too much heat, and when 
spinning out you must cut your batch with the 
scissors for if you break your batch when pulling 
out in sheets you will lose all your air and your 
chips will be solid. Flavor your batch just before 
you pull your batch on the hook with 1 oz. of 
vanilla and 2 drops of oil of lemon. Have your 
helper mark your chips as soon as you spin out 
every sheet, for when cold you can't mark them 
so they will break even. When cold break in 
chips and chocolate dip them on machine or by 
hand. 

MOLASSES CHIPS 

No. 2 

12 lbs. glucose 
12 lbs. sugar 
y 2 gal. molasses 

1 lb. of C. butter 

2 oz. of salt 

Cook your glucose and sugar with y 2 gal. of 
water to 312 degrees. Then add slowly and stir 
in your batch y> gal. of molasses. Let cook to 
310 degrees; then add 2 oz. of salt and pour out 



248 Twentieth Century Candy Teacher 

on greased slab and add 1 oz. of vanilla flavor 
and 2 drops of oil of lemon. When cold enough 
to handle, pull on hook well and then twist out 
the air and bar your batch till cool; then spin out 
in sheets 2 /z inch wide and very thin, and have 
your helper mark while spinning. These chips 
can be made on the machine by power or hand 
and turned out quickly by machine, which makes 
them all the same size. 

SUGARED MINTS 

20 lbs. A sugar 

1 teaspoonful cream of tartar 

1 gal. of water 
Cook to 280 degrees. 

When your batch starts to boil put your 
steamer on your kettle, and when your batch is 
240 degrees, if your kettle shows any grain or 
sugar pn the sides, take a little water and wash 
down the sides with a clean brush. Then cook 
to 280 degrees. Pour out on a greased slab that 
is cold and fold in the edges, and when cool 
enough to handle pull on hook or machine very 
light and then when cool enough run through the 
rolls or cut on a mint cutter. Flavor your batch 
with oil of peppermint; then when your mints 
are cut or run through the rolls put them in trays 
and sieve powdered sugar over them and set in a 
warm place over night; then pack and sieve 
powdered sugar off of them. Do not set your 
'rays where the temperature is over 100 degrees. 
In 2 or 3 days they will turn to sugar. Without 
nny heat on them, just so they are in a warm 
place. Pack in tin pails. 



Twentieth Century Candy Teacher 249 

MAPLE SUGAR PEANUT STICKS 

4 lbs. of maple sugar 
1 gaL of water 

6 lbs. of A sugar 

5 lbs. of glucose 
Cook to 265 degrees. 

Add 10 lbs. of No. 1 Spanish peanuts slowly, 
cook in your syrup till your peanuts are roasted 
a light brown; then pour out on a greased slab, 
and when your batch is cool enough take your 
iron rods or a flat mixing bar and run under your 
batch and stretch thin; then cut in small bars or 
sticks 2 inches long. 

BUTTER SCOTCH CARAMEL 

Wrapped 

12 lbs. glucose 

7 lbs. sugar 

1 qt. of water 

Cook to 280 degrees. 

Then add slowly on the fire 5 lbs. of con- 
densed milk and 2 lbs. of butter. Cook to a very 
light crack when tried in cold water. Set off the 
fire and add 4 oz. of salt. Mix through and 
pour out on a greased slab, and when cold cut in 
squares 1 inch and wrap in wax paper.- 

BUTTER SCOTCH PADDIES 

30 lbs. A sugar 

6 lbs. glucose 

1 gal. of water 
Cook to 315 degrees. 



250 Twentieth Century Candy Teacher 

Then add 3 lbs. of butter and stir through 
your batch on the fire; then cook your batch to 
312 degrees. Pour out on a greased slab and 
fold in the edges and add 3 oz. of salt; then a 
little oil of lemon, 4 drops, and y 2 oz. of vanilla 
flavor. When cool run through a paddie roll on 
the machine. 

ALMOND ALAKUMA BAR 

Soak 6 oz. of egg albumen in 1 qt. of water 
in a glass jar. Let stand over night or use luke- 
warm water and stir every now and then till dis- 
solved. The water must not be hot or else your 
egg albumen will curdle and will not be of any 
use. Now cook 6 lbs. glucose. 

Now cook to 6 lbs. sugar 
1 pt. of water 

Cook to 256 degrees. 

While your batch is cooking have your egg 
albumen beaten up very stiff with your icing 
beater or wire beater. Have your helper pour 
your batch in your beaten egg albumen in a very 
fine stream and continue stirring with your paddle. 
Then cook 10 lbs. A sugar, 4 lbs. glucose, 1 qt. of 
water, 2 lbs. Nucoa butter. Cook to 250 degrees 
and have your helper pour in slowly while you 
stir your batch with a paddle; then add *4 oz - of 
vanilla and 5 lbs. of raw almonds. Pour out in 
trays lined with wax paper first and then wafer 
paper. Fill your trays good so that your batch 
is little higher than your trays; then line the top 
with wafers or rice paper and have a board the 
size of your tray to cover your top before you 
cover your top with a board. Cover your rice 



Twentieth Century Candy Teacher 25 1 

paper with wax paper to keep your wafers clean 
and from sticking to the board on top; then cover 
over and press your batch with a heavy weight 
for the more you press your alakuma and nougat 
the better your batch will cut with a knife or 
nougat machine. Let stand till next day; then 
cut in bars or squares. 

ASSORTED FRUIT TABLETS 

Lemon Tablets 

30 lbs. sugar 
1 gal. of water 

1 large teaspoonful cream of tartar 
Cook to 330 degrees. 

When your batch starts to boil, wash down 
the sides of the kettle and cover your kettle with 
your steamer; then cook to 330 degrees and pour 
out on a cold slab that is greased and dusted with 
flour; then fold in the edges and add T / 2 oz. of 
oil of lemon and 4 oz. of tartaric acid, and mix 
well with your mixing bar, and when cool enough 
run through the tablet roll, and when cold break; 
then take your tablets and dust with magnesia 
powder when cold. Pack in glass jars. 

ORANGE TABLETS 

30 lbs. A sugar 
1 gal. water 

1 large teaspoonful cream of tartar 
Dissolve your cream of tartar in a glass of 
water. 

Cook to 330 degrees. 
Finish like lemon tablets. 



252 Twentieth Century Candy Teacher 

For orange use y 2 oz. of oil of orange and 
color a light orange and add 4 oz. of tartaric 
acid. 

HOREHOUND TABLETS- 

Cook y 2 lb. of horehound herb in 2 gals, 
water. When your herb has boiled for 5 min- 
utes, take and strain through a very fine strainer 
or cloth. 

Now cook: 

30 lbs. A sugar 
1 gal. of horehound herb 
1 large teaspoonful cream of tartar 
Cook to 330 degrees. 

Pour out on greased slab and dwhen cool run 
through rolls and finish like lemon tablets with 
magnesia powder and pack in glass jars. 

MENTHOL TABLETS 

30 lbs. A sugar 
1 gal. of water 

1 large teaspoonful cream of tartar 
Cook to 330 degrees. 

Pour out on greased slab and add y 2 oz. of 
menthol crystals and finish like the others. 

LIME TABLETS 

30 lbs. A sugar 
1 gal. water 

1 large teaspoonful cream of tartar 
Cook to 330 degrees. 

Pour out on greased slab and add y 2 oz. of 
oil of lime and 4 oz. of tartaric acid £nd color a 
light green color and finish like the others. 



Twentieth Century Candy Teacher 253 

WHITE PEANUT FUDGE 

14 lbs. A sugar 

1 1 lbs. glucose 
y 2 gal. water 

2 lbs. Nucoa butter 

Cook to 258 degrees. 

Then set off the fire and add 15 lbs. of 
fondant cream and stir thoroughly; then add 4 
lbs, of mazetta cream and mix xthoroughly; then 
add 8 lbs. of roasted Spanish No. 1 peanuts. 
Pour out on a 4-ft. board lined with heavy wax 
paper, and when your batch sets take and mark 
in squares and cut, or cut on nougat machine in 
strips, and then cut in squares. Let dry in trays 
and pack when dry in pails with pockets. 

SULTANA RAISIN TOP 

12 lbs. sugar 
10 lbs. glucose 

1 qt. of water 

2 lbs. of Nucoa butter 
Cook to 258 degrees. 

Set off the fire and add 18 lbs. of fondant 
cream and mix thoroughly till your butter is 
mixed through your batch; then add 4^ lbs. of 
mazetta cream and mix thoroughly ; then pour out 
on a tray 4 ft. square lined with heavy wax paper 
and have some rods around your trays ^ inch 
high; then take and scatter Sultana white raisins 
on top, and when your batch sets mark in squares 
and next day cut in squares or bars. 



254 Twentieth Century Candy Teacher 

SALTING PEANUTS 

3 gals, of Nucoline or Konut oil and put in a 
kettle and set on the fire. Now heat your grease 
till it is hot; then pour in your hot grease, 35 lbs. 
of Spanish No. 1 raw peanuts, and stir your pea- 
nuts while cooking so that your peanuts will not 
burn on the bottom of the kettle. When your 
peanuts are a light brown take off the fire and 
pour in a wire screen or sieve to drain; then pour 
out on a cool slab and sprinkle a little dissolved 
gum arabic on your peanuts; then salt. When 
cool they are ready to pack. If you haven't any 
gum arabic use a little sugar. Just before you 
take your roasted peanuts off the fire take a little 
sugar, about a handful, and throw in your hot 
grease; then pour out in sieve or strainer; then 
pour out on slab and salt. 

SALTED BLANCHED PEANUTS OR 
ALMONDS 

Put 3 gals, of water in a kettle and when 
your water starts to boil pour in your hot water 
10 lbs. of Virginia No. 1 peanuts or 10 lbs. of 
almonds and let your almonds or peanuts in your 
boiling water for 10 minutes or till you can pull 
the skins off the peanuts or almonds; then pour 
them out to drain and have the girls to pull the 
skins off your almonds; then take and roast your 
almonds in hot grease like your peanuts and roast 
your blanched almonds a very light brown; then 
salt. When cold pack. 



Twentieth Century Candy Teacher 255 

PEANUT BUTTER CHIPS 

20 lbs. A sugar 
5 lbs. glucose 
1 gal. water 

Cook to 300 degrees. 

Put 20 lbs. sugar in a kettle and 5 lbs. glucose 
and 1 gal. of water. When your batch starts to 
boil, cover your batch with a cover or steamer 
and cook to 300 degrees; then pour out on a 
greased slab and when your batch cools fold in 
the edges and then bar your batch good; then 
take half of your batch and pull and twist out all 
the air; then take the other half and pull well, 
and do not twist out the air. While your batch 
is cooking take 10 lbs. of peanut butter and heat 
in your bon bon kettle or over a steam kettle or 
bath, and if your peanut butter is dry add a little 
Nucoa butter and 2 oz. of salt. Heat your pea- 
nut butter hot; then wrap your half of the batch 
that you did not twist out the air and pull out 
about 6 ft. ; then fold over and pull out again till 
you have doubled your batch six times. Then 
wrap your other half with the air twisted out for 
your jacket and wrap around your center batch; 
then pull out in very thin sheets 1 inch wide and 
have your cutter set 1 y 2 inches long, and have 
your helper mark your strips as soon as you spin 
them out. When cold break apart and then pack 
in pails in layers. This makes a very crisp chip, 
and for chocolate coating use : 
20 lbs. sugar 
10 lbs. glucose 
y 2 gal. water 

Cook to 300 degrees. 



256 Twentieth Century Candy Teacher 

12 lbs. of peanut butter 
For maple color chips, color with burnt sugar. 
Color just before you pull your jacket. 

PEANUT BUTTER PUFFS 

18 lbs. sugar 
4 lbs. glucose 
Yz gal. water 

Cook to 305 degrees. 

Pour out on a greased slab and as soon as 
your batch cools fold in the edges, and when cool 
enough to handle pull Yz of your batch and color 
with burnt sugar color for jacket. While your 
batch is cooking heat 10 lbs. of peanut butter in 
a bon bon kettle or over a steam bath, heat your 
peanut butter warm, and then add 4 oz. of salt 
and 1 oz. of nutmeg. Pull your jacket and twist 
out all the air, and then bar your jacket till cool; 
then take and pull your ^3 of your batch well and 
then take off the hook and stretch out and wrap 
around the peanut butter; then close the ends and 
honeycomb till your peanut butter comes through, 
and have your peanut butter have a pretty stiff 
body so that it is not runny, or else your batch 
will not eat crisp. To stiffen peanut butter use 
powdered sugar, and to thin peanut butter use 
Nucoa butter. Then fold your jacket around the 
peanut center and keep your batch round on the 
spinning board and don't use much heat on your 
spinning board. Then pull out round and cut 
with scissors strips the length of your butter cup 
cutter and cut them with a quick motion so that 
the ends will open up for if you press the handle 
on your cutter down you will make them like a 
butter cup. 



Twentieth Century Candy Teacher 257 

COCOANUT TOP FUDGE 

15 lbs. sugar 

8 lbs. glucose 
12 lbs. condensed milk 
2y 2 lbs. C. butter 
1 qt. of water 
Cook to hard ball. 

Then turn off your steam in your kettle and 
add 15 lbs. of fondant cream and mix thoroughly 
for 5 minutes; then add 10 lbs. of raw glucose 
and cream your batch in your kettle for 10 min- 
utes; then add 6 lbs. of almonds and 2 oz. of 
vanilla flavor. Pour out in a greased kettle and 
then on your boards 4 ft. square lined with heavy 
wax paper and rods around your board; then add 
some fine cocoanut and sprinkle on the top of 
your batch. After you have spread your batch, 
then take a rolling pin and roll down the top so 
that your cocoanut will stick on top. Let stand 
till next day; then cut in squares. 

No. 2 

12 lbs. sugar 

8 lbs. glucose 
12 lbs. of condensed milk 
2y 2 lbs. of C. butter 
7 lbs. of liquor chocolate 
1 qt. of water 
Cook to hard ball when tried in cold water. 
Turn off steam and add 15 lbs. of fondant 
cream and cream for 5 minutes; then add 10 lbs. 
of raw glucose and cream for 10 minutes; then 
add 6 lbs. of almonds and 8 lbs. of shredded 
cocoanut. Pour out in a greased kettle and pour 



258 Twentieth Century Candy Teacher 

out on board 4 ft. square and spread; then 
sprinkle fine cocoanut over the top of your batch 
and roll down the cocoanut with a rolling pin so 
that your cocoanut will stick. Let stand till next 
day; then cut in squares. When dry pack in 
pails. 

CANDY SAUSAGE 

25 lbs. of sugar 

10 lbs. glucose 

15 lbs. condensed milk 
6 lbs. of liquor chocolate 
3 lbs. of C. butter 
y 2 gal. of water 
Cook to a hard ball. 

Turn off the steam and pour out in a kettle 
and cream on ball beater or slab. This batch 
must be creamed hot on the machine or slab, and 
when you start to cream your batch add 1 1 lbs. 
of shredded cocoanut and 9 lbs. of almonds, and 
color your batch with a dark red color to give 
your candy sausage the right color. When your 
batch sets on the machine or slab take and break 
the setting and roll out on a slab in round strips 
about 2 ft. long; then wrap each strip in heavy 
wax paper and then have some heavy cardboard 
and wrap around the wax paper; then tie with 
string and stand them on end in a round box or 
pail. Let stand till next day; then take off your 
cardboard and pull off your wax paper and roll 
down any size you want. While rolling down 
wet your hands with water and you can make 
them like ring sausage or weiners, and then when 
dry glaze them with white or dark glaze; cut 



Twentieth Century Candy Teacher 259 

with pure grain alcohol, .which will give them a 
pretty gloss. 

You can use cocoanut, cut in small pieces made 
from the fresh cocoanut, in place of the almonds, 
but always use the shredded cocoanut with the 
almonds or cocoanut pieces. 

SAUR KRAUT CANDY 

10 lbs. of glucose 
4 lbs. sugar 
1 qt. of water 
Cook to 235 degrees. 

Then stir in all the shredded cocoanut that 
you can and flavor with 2 oz. of vanilla flavor, 
and color your syrup with a little burnt sugar. 
Color to give it a very light shade; then turn out 
on a sieve and let your syrup drain in a kettle; 
then spread out on wax paper to dry; and then 
pack your candy sausage and saur kraut in a y 2 -\b. 
box. You can cut your sausage in slices or make 
weiners to go with your saur kraut in y 2 -lb. boxes 
sold at 15c per box. 

FINE GLOSS OR PURE SUGAR STICK 
OR SATIN FINISH GOODS 

When cooking your sugar cook your pure 
sugar to 325 degrees in cold weather and 330 
degrees in warm weather. Great care should be 
taken when you pour your batch out on the slab; 
as soon as your batch starts to cool fold in the 
edges and continue folding up your batch till it is 
cool enough to handle with your hands; then 
flavor and color your batch before you pull your 



260 Twentieth Century aCndy Teacher 

batch on the hook, and. do not let your batch get 
too cold before starting to pull on the hook; then 
just pull your batch about half done on the hook, 
and twist out the air while still on the hook; then 
take your batch oyer on your spinning table or 
slab and rub down your batch with your gloves 
till your batch is cold, and when your batch is 
cold enough then roll your batch round or stretch 
out flat when you are making a jacket for butter 
cups or wafers on the wafer machine; then fold 
your jacket around your center, which must be 
warm, or else when your jacket is cold your batch 
will crack and break when spinning out. When 
you start to spin out your butter cups always keep 
your batch round and only use your heat on your 
gas furnace in the front in your heater and cut off 
your heater in the center of your furnace, and do 
not use too much heat at the end of your batch. 

For butter cups use 10 lbs. of center to 25 
lbs. of jacket, either cocoanut fruit or nuts and 
caramel center. 

BUTTER CUPS OR WAFERS 

No. 1 

25 lbs. of A sugar 
1 gal. of water 
1 teaspoonful cream of tartar 
Put on a hot fire and when your batch starts 
to boil wash down the sides of your kettle so that 
your kettle will not have any sugar on the sides; 
then cover with a steamer and put your gauge in 
your batch and cook to 325 degrees. Always 
pour out your pure sugar goods on a cold slab 



Twentieth Century Candy Teacher 261 

that has been greased and dusted very light with 
flour; then fold in your edges and pull on the 
hook when cold enough to handle. For pink 
butter cups, color your batch and flavor before 
pulling on the hook, or for striped butter cups 
color your stripes as soon as you can handle your 
batch after it is on the slab. Then while your 
jacket is cooking always get your center batch 
ready. The best way to heat your center is in a 
bon bon kettle, that is where you have steam, as 
over a steam bath is too much trouble and too 
slow, for in a bon bon kettle you can heat your 
batch quickly and keep your center just as warm 
as you want it. Always heat your glucose or oil 
before you add your cocoanut or nuts or pow- 
dedred sugar ; then finish like I have stated before 
in spinning out on the table. 

No. 2 
BUTTER CUPS WITH A FINE GLOSS 

25 lbs. sugar 
1 gal. of water 

1 teaspoonful cream of tartar dissolved in 
a glass of water 
When your batch starts to boil, wash down 
the sides with a brush or clean piece of cloth and 
some water. 

Then cover with your steamer and cook your 
batch to 325 degrees. Pour out on a cold 
greased slab and fold in the edges and continue 
till you can handle with your hands; then take % 
of your batch and flavor and pull on the hook 
white and twist out all the air; then rub down 



262 Twentieth Century Candy Teacher 

with your gloves and have Y\ of your batch left 
clear and kept warm on your spinning board. 

For your center take 2 lbs. of glucose, 2 lbs. 
of mazetta cream, 1 lb. of fondant cream; heat 
in your bon bon kettle ; then stiffen with fine cocoa- 
nut so that your center will have a stiff body and 
will not be runny, or else you will have trouble 
when spinning out your batch which will cause 
your jacket to break and your center to leak. 
Then flavor with vanililn or vanilla. Always 
have your center kept warm till you are ready to 
use, then stretch in a flat piece in front of your 
spinning board on the table and fold your jacket 
around the center and close both ends; then take 
your clear piece and stretch out for a jacket very 
thin; then fold your clear piece around your 
batch; then spin out in round sticks and cut the 
length of your cutter, and cut on machine. When 
spinning out spin out as cool as possible and have 
an electric fan on your table to cool your cups as 
quickly as possible, for the cooler you run out your 
batch and the quicker they cool the finer gloss your 
goods will have; then when they are cold pack in 
10c glass jar or 5-lb. glass jars. 

GLOSS SUGAR STICK 

25 lbs. A sugar 
1 gal. of water 

1 teaspoonful cream of tartar dissolved in 

a glass of water 

When your batch starts to boil wash down 

the sides and put your gauge in your batch and 

cover with steamer and cook to 328 degrees. 

P our out on a cold slab that is greased and 



Twentieth Century Candy Teacher 263 

dusted very light with flour ; fold in the edges and 
continue folding up your batch as it cools till it is 
cool enough to pull ; then flavor and stripe. 

Mint stick stripe, use one wide dark red stripe 
and four small stripes. 

Lemon flavor and one wide white stripe and 
three small white stripes. 

Clove flavor and color your jacket a dark 
red color and pull your center white, then stripe 
with three small white stripes. 

Sassafras flavor, pull your batch white and 
twist out all the air; then stripe with five small 
light red stripes close together. 

Wintergreen flavor, pull your batch and twist 
out all the air; then stripe your batch: One wide 
yellow stripe with a small dark red stripe around 
the wide yellow stripe ; then two small red stripes. 

Cinnamon flavor, pull your batch and twist 
out your air; then stripe your batch with two 
small yellow stripes and two small light red 
stripes. 

Orange flavor : Color Ys of your batch a light 
orange and pull on the hook; then color a small 
piece a dark red color for stripe; then pull your 
center and twist out all the air; then fold your 
jacket around your white center; then stripe with 
three small dark red stripes. 

When spinning out your stick spin out the 
size of a lead pencil and keep your batch round; 
then cut the size of your glass jars. 

When spinning out twist stick keep your batch 
a three-corner shape or triangle shape and spin 
out; then cut the length of your glass jars or 3% 
in. long, and pack in a glass jar sealed airtight. 



264 Twentieth Century Candy Teacher 

BUTTER SCOTCH CENTER CHIPS 

Jacket Cook 

20 lbs. A sugar 

1 teaspoonful of cream of tartar 

1 gal. of water 
When your batch starts to boil wash down 
the sides of your kettle and cook your batch to 
312 degrees in warm weather and 308 degrees in 
cold weather. Pour out on a cold slab that has 
been greased; then fold in the edges and continue 
folding up your batch till your batch is cool 
enough to pull on the hook; then flavor with 
vanillin and pull your batch well on the hoop and 
twist out the air. 

BUTTER SCOTCH CENTER 

Cook in steam jacket kettle or on the fire. 
When cooking by steam kettle put yuor glucose, 
sugar and condensed milk and butter in the kettle ; 
then cook to a stiff ball when tried in cold water; 
then add 3 oz. of salt and 1 oz. of vanilla, 2 
drops of oil of lemon. Pour out on a cold 
greased slap. 

Cooking center on the fire : 
5 lbs. glucose 
3 lbs. sugar 
1 pt. of water 

Cook to 260 degrees. 

Then add your 2 lbs. of condensed milk, 
slowly stirring while adding, and do not have too 
hot fire. When adding your milk cover your hot 
coals with some fresh coke to deaden your fire; 
then have your 1 lb. of butter cut in pieces and 



Twentieth Century Candy Teacher 265 

add to your batch; then cook your batch to a stiff 
ball when you try it in cold water. Pour out on 
cold slab. Add your salt and vanilla before you 
pour your batch out on the slab. 

Always cook your center first; then cook your 
jacket. If your center gets cold, you can heat it 
on your spinning board till your jacket is ready; 
then take your jacket and fold around your center, 
close both ends and keep your batch flat on your 
spinning board and spin out in thin strips, and 
have your helper cut them with the machine for 
chip size, or with a cutter. When cutting with a 
cutter they have to be cut while warm, so that 
lie can cut the chips through the center so they 
will break well. You can color a piece for stripe. 
Have two small stripes in the center, which makes 
a very neat chip. Color with burnt sugar your 
stripe. Let lay in tray for two days, then pack. 
These chips will grain off so that they wont' stick, 
then pack in layers in pails. 

BUTTER SCOTCH CHIPS MADE WITH 
GLUCOSE JACKET 

20 lbs. A sugar 
4 lbs. glucose 
1 gal. water 
Cook to 298 degrees for cold weather and 
305 for warm weather, and finish like the pure 
sugar batch. 

When cooking your jacket at 298 degrees 
with glucose your batch will not be so liable to 
get sticky as it w,ill grain off, and when you pack 
them in pails they won't get sticky. If you cook 
your glucose chip to 312 to 315 degrees they will 



266 Twentieth Century Candy Teacher 

be brittle but they will get sticky and cling 
together unless they are packed in airtight cans 
or jars. 

FRUIT DROPS FOR 10-CENT GLASS 
JARS 

URE SUGAR DROP 

Strawberry drop, cook: 
25 lbs. A sugar 
1 gal. of water 
1 teaspoonful cream of tartar 

Cook to 330 degrees. 

When your batch starts to boil, wash down 
the sides of your kettle and cover your kettle with 
a cover; then cook to 330 degrees. 

Pour out on a greased cold slab; then fold 
in the edges and add 4 oz. of tartaric acid and 
1 oz. of true fruit strawberry flavor and color 
with dark red color and mix your color thoroughly 
through your batch. When cool run through a 
small drop roll on the machine. 

Lemon drop: Use 4 oz. of tartaric acid, y 2 
oz. of oil of lemon, and finish like strawberry. 

Orange drop: Use 4 oz. of acid, y 2 oz. of 
oil of orange, and finish like the others. 

Horehound drop: Cook 1 handful of herb 
in 5 qts. of water; then strain through a cloth or 
fine sieve; then add to your strained herb 25 lbs. 
of A sugar, 1 teaspoonful cream of tartar. Cook 
to 330 degrees. 

HONEYCOMB PEANUT STICKS 

25 lbs. sugar 



Twentieth Century Candy Teacher 267 

7 lbs. glucose 
2 /z gal. of water 
Cook to 300 degrees. 

P our out on a greased slab and fold in the 
edges ; then take half of your batch and color with 
burnt sugar color and leave the other half white 
for center. 

Take 8 lbs. of peanut butter and heat in your 
bon bon kettle and add 2 oz. of salt and heat yoi^r 
butter warm; then take your white half and pull 
well on the hook and twist out all the air; then 
pull your colored half on the hook for jacket 
about half pulled. 

Take your white pulled piece and stretch out 
flat in front of your spinning board; then put 
your 8 lbs. of warm peanut butter in the center 
of your flat piece and fold your batch around the 
peanut butter and color both ends of your batch; 
then take and stretch out or pull about 6 ft. long; 
then honeycomb your batch; now take your maple 
color jacket and wrap around your honeycomb 
center and pull out in sticks the size of a lead 
pencil and the length of your table ; continue spin- 
ning till you have finish pulling out your batch; 
then take and cut your sticks 1 T / 2 inches or 2 
inches long with your candy scissors or choppers. 

Then take and dissolve three sheets of french 
.gelatine in a half gallon of water, use hot water; 
then pour in your dissolved gelatine 1 qt. of 
crystal syrup. 

Take a copper kettle and put in your peanut 
sticks; then sprinkle some of your dissolved gela- 
tine on the sticks and stir through with your 



268 Twentieth Century Candy Teacher 

hands; then throw them out in roasted cocoanut. 
Let lay in trays till net xday ; then pack in pails. 

To roast cocoanut right is by using a steam 
jacket kettle with a stirrer and have your stirrer 
run on slow speed with the steam on your kettle. 
You can roast cocoanut on the fire in a kettle, but 
it is slow work and you must keep your fire cov- 
ered with fresh coke when it gets too hot or else 
your cocoanut will get black, and stir your cocoa- 
nut while on the fire. 

POPCORN FLAKES FOR 5-CENT 
PACKAGES 

12 lbs. of sugar 

8 lbs. glucose 

2 qts. of water 

3 pts. of molasses 

4 lbs. of Virginia No. 1 peanuts 

Cook your 12 lbs. of sugar and 8 lbs. glucose 
and 2 qts. of water to 300 degrees on the fire; 
then add your 3 pts. of molasses and your 4 lbs. 
of peanuts and roast your peanuts a light brown. 

Now have a bushel of popcorn in your pop- 
corn mixer and pour in your syrup on your pop- 
corn and keep your stirrer going; then add 1 qt. 
of butter oil slowly in your popcorn and mix 
through; then pour out on a table that is lined 
with sheet iron and sides; then take a stick if 
your corn clings together and break apart. Let 
get cold; then pack in airtight packages that are 
sealed with paraffine wax by running your shell 
through hot wax on a conveyor; then cooled by 
cold air ; then put in your outer shell and seal 
tight. 



Twentieth Century Candy Teacher 269 

POPCORN BRICKS OR FAN CORN 

Cook in kettle: 
10 lbs. sugar 
18 lbs. glucose 
1 qt. of water 

Cook to 255 degrees. 

Then flavor with vanillin or color your syrup 
before you mix in your corn; then mix in all the 
popcorn that your syrup will hold; then have a 
popcorn press or box 3 ft. square with a cover to 
go down in the 3 ft. square press or box. Then 
spread out and then use your screw press or cover 
and press the size that you want or thickness ; 
then take a sharp knife and cut in bars. Mark 
your bars first so that all your bars are the same; 
then cut and wrap in wax paper and pack in cases. 

JELLY COATED MARSHMALLOWS 
MARSHMALLOW DROPS 

Soak 1 lb. of french gelatine in 2 gals, of 
water. 

Then pour in steam kettle and dissolve your 
gelatine thoroughly; then add 20 lbs. granulated 
sugar and 5 lbs. of glucose and dissolve your 
sugar and glucose, but do not let your batch boil ; 
then when your sugar is dissolved turn off the 
steam and beat up in your marshmallow beater 
stiff; then add 25 lbs. of raw glucose and con- 
tinue beating till very light; then flavor with 2 oz. 
of vanilla and run out in starch with the depositor 
or funnel dropver. Sieve starch over the top of 
your marshmallow and let stand for 2 days. 

Jelly for dipping: 



270 Twentieth Century Candy Teacher 

Soak y 2 lb. of Jap gelatine in 2 gals, of water 
over night or use warm water, if you have to use 
the same day. Then put in the steam jacket 
kettle and cook your Jap gelatine till it is thor- 
oughly dissolved; then strain through a fine sieve. 
Pour back in kettle and add 17 lbs. sugar, 10 lbs. 
glucose, and cook your jelly till it falls in a string 
from your paddle; then pour out in a tin tub to 
cool for half hour; then take and add for straw- 
berry take and fill your bon bon kettle with jelly. 
Do not use any heat on your kettle; then color 
with dark red color and flavor with strawberry, 
and use 1 oz. of acid to every 10 lbs. of jelly; 
then dip your marshmallows with a fork down in 
your jelly and let them drain well on a wire screen 
that is dampened with a wet cloth. Before they 
set take and roll them in powdered sugar or gran- 
ulated sugar. Put out in trays till next day to 
dry; then pack. 

CARAMEL COCOANUT KISSES 

Cocoanut Center 

10 lbs. of glucose 
4 lbs. sugar 
1 pt. of water 
Cook to 230 degrees. 

Then set off the fire and add all the shredded 
or fine cocoanut that your syrup will hold. Pour 
out on a greased slab that has been dusted with 
flour. Flavor your batch with 2 oz. of vanilla. 
When cold take and size down J4 * nc h thick and 
cut in bars Y\ inch long with the machine. 
Cook in bon bon kettle : 



Twentieth Century Candy Teacher 271 

3 lbs. glucose 
2 lbs. sugar 

1 y 2 lbs. condensed milk 
V 2 lb. C. butter 

Cook to a stiff ball. Do not cook to hard 
ball. 

Turn off steam and have the girls dip your 
cocoanut bars in your caramel and let your cara- 
mel drain well off the dipping fork each time so 
that your goods will not have flat bottoms from 
your caramel running down on your piece. Dip 
on heavy wax vaper and have girls to wrap as 
soon as cold in pink and white wrappers. Flavor 
your caramel with vanillin. 

FIVE-CENT EASTER EGGS 

Bon Bon Dipped 

100 lbs. A sugar 
30 lbs. glucose 

4 gals, water 
Cook to 240 degrees. 

Run out in your cooler to cool; then cream 
in your beater when your batch is cool enough. 

Now take and print your egg shape moulds 
in starch. 

Then take 25 lbs. of your fondant cream and 
melt in your melting kettle; then add 2 lbs. of 
fine cocoanut and flavor with vanilla flavor, and 
heat your fondant cream with just enough heat 
so that your cream will not burn your finger when 
you put your finger in your melted cream; then 
run out with a runner and have them set aside 
till next day. Then take and brush off the starch 



272 Twentieth Century Candy Teacher 

with the starch buck or by hand ; then have a little 
icing beaten up and stick them together, and when 
the girls are putting the two halves together have 
a piece of string in a loop put between the two 
halves; then set in trays to dry and as soon as 
they are dry take and melt in your bon bon dip- 
ping kettle 12 lbs. of fondant cream and heat just 
enough so that you can dip your eggs down in the 
cream. Do not overheat your dipping cream. 
Then have a rack made to hang your eggs on 
your rack by the strings that are between your 
two halves so that your cream will be smooth. 
Have your eggs hanging with the point down and 
have your rack on a table and have wax paper 
underneath your eggs to get the dripping of your 
cream. Let them hang till your cream is dry or 
set; then have a tank with white glaze and cut 
your glaze with grain alcohol so that it will be 
thin; then dip your cream dip eggs in your glaze 
and hang back on your rack till dry. When your 
glaze is dry lay them in trays till next day, then 
pack or decorate them with icing. Make your 
eggs assorted colors and decorate them different 
ways. 

ICING FOR DECORATING EASTER 
EGGS 

Soak 3 oz. of egg albumen in 1 pt. of water 
the day before, or use lukewarm water and stir 
your egg albumen till dissolved, but do not use 
hot water or your albumen will curdle and they 
can't be used. Then when your albumen is dis- 
solved, sieve some 4X powdered sugar and mix 
till you have a stiff paste; then add a few drops 



Twentieth Century Candy Teacher 273 

of acetic acid No. 8. When you have beaten 
your icing with a paddle till you have a stiff paste 
then cover over your jar with a damp cloth and 
let stand one hour; then it is ready to use with 
your decorating tubes, and set in trays to dry; 
then pack in boxes. 

For chocolating coated easter eggs dip your 
eggs in thin chocolate that is thinned down with 
Nucoa butter and dip chocolate coated eggs in 
your chocolating dipping room so that your choco- 
late will not turn gray; then dip them in white 
glaze. When they are dry decorate them with 
your icing for decorating. 

CANDY CHERRIES 

Cooked on the Fire 

50 lbs. A sugar 
10 lbs. glucose 
\ 2 /z gals, of water 

Cook to 312 degrees. 

Put your 50 lbs. of A sugar and 10 lbs. of 
glucose and water in your kettle and set on a hot 
fire. When your batch starts to boil, put your 
steamer on your kettle and put your gauge in 
your batch; then cook to 312 degrees. 

Pour out on a greased slab that has been 
dusted light with flour; then fold in the edges of 
your batch, and then color 12 lbs. of your batch 
a dark red color, and then color 10 lbs. of your 
batch a light orange color for jacket. Then 
flavor your batch with wild cherry flavor and 
pull the rest of your batch on the hook and twist 
out all the air. This pulled part of your batch 



274 Twentieth Century Candy Teacher 

is for the center and the red and orange part is 
for a jacket. When you have barred or cooled 
your pulled center have your red part stretched 
out in a flat piece so that your red will cover little 
more than half of your batch, and keep your 
batch round and stretch out your orange part in 
a flat piece so that it will go around the rest of 
your center; then you will have a jacket around 
your pulled centen with one side red color and the 
other side an orange color. Then keep your 
batch round and spin out and cut on ball machine 
either by power or hand cutter, whatever you 
happen to have, but the power machine is the 
best as it keeps them round and cools them at the 
same time. 

Then have some very fine wire cut 2 inches 
long and have girls heat the ends of both wire on 
a gas furnace and stick the ends of the heated 
wires into your round cherry balls. When cold 
pack in boxes or pails. 



Twentieth Century Candy Teacher 21 S 

SPARKLING MIX FOR 10 CT. JARS 

25 lbs. A sugar 
1 gal. of water. 

1 teaspoonful cream tartar dissolved in a 
glass of water. 

Put your sugar and water and cream tatar in 
a kettle and set on a hot fire. When your batch 
starts to boil wash down the sides and cover your 
kettle with a cover and cook your batch to 330 de- 
grees. Pour out on a greased slab, and as your 
batch cools fold in the edges and continue to fold 
up your batch 'till it is cool enough to handle, 
then flavor and color you batch. 

For your mix make 4 batch clear and 4 batch 
pull of lemon. Have your batch clear and 3 small 
stripes in the center of your batch. 

Orange flavor and color a orange color and 
stripe your batch with small white stripes. 

Strawberry or Anise and color a dark red 
color and stripe with 6 small white stripes. 

Light green color and flavor with winter 
green and stripe with 3 small white stripes for a 
pulled green use 3 small light red stripes. 

Peppermint. Pull your batch partly on the 
hook and twist out all the air and run down with 
your gloves 'till cool enough to spin out; then 
stripe with 2 small stripes of dark red. 

Cinamon flavor. Pull your batch partly on the 
hook and twist out all the air and rub down with 
your gloves 'till cool. Stripe with 2 small yellow 
stripes and 1 small red stripe in the center of 
your 2 yellow stripes. 



276 Twentieth Century Candy Teacher 

Lavender. Color and flavor with extract of 
violet. Pull on hook partly and twist out all the 
air and cool stripe with 2 small light red stripes 
in the center of your batch. 

Wintergreen flavor. Pull on the hook partly 
and twist out all the air and cool. Color your 
batch a light pink color, and color with 3 small 
dark red stripes in the center. When spinning 
out your batch run your batch as cool as possi- 
ble, and cut on the butter cup cutter and spin out 
very thin and narrow or else on a kiss machine, 
and spin out your batch round, very small. When 
cold pack in small glass jars and retail for 10c. 

This mix can be made of glucose. 
30 lbs. A sugar 
5 lbs. glucose 
1 gal. water 

Cook to 314 degrees, and finish like your 
pure sugar mix. 

HONEY COMB MOLASSES STICKS 

20 lbs. A sugar 
1 gal. water 

1 teaspoonfull cream tartar 
Cook to 330 degrees. 

When your batch starts to boil wash down the 
sides of your kettle and cook to 330 degrees; 
then stir in your batch 1 qt. of molasses and cook 
your molasses thoroughly through the batch, then 
pour out on a greased cold slab and then fold in 
the edges and add 3 drops of oil of Lemon and a 
little salt. Then fold your batch up and when 



Twentieth Century Candy Teacher 277 

cool enough to handle pull on the hook and twist 
out all the air. Then take 1-3 of your batch for 
a jacket, and take the rest of your batch and form 
into a flat piece in front of your spinning board. 
Then have a rolling pin or 2 inch pipe and fold 
your batch around the rolling pin; then roll your 
batch a little to keep the rolling pin from sticking 
to your batch. Then close the ends real tight 
and pull out your rolling pin and blow all the air 
you can into your batch before you close both ends 
of your batch. Then carefully stretch out your 
batch round into a long bar. Then take and dou- 
ble your batch and cut with a pair of scissors in 
the center. Then double your batch again and 
continue doubling your batch 'till you have dou- 
bled 6 times. Take and stretch out your piece for 
jacket so that it will go around the center; then 
keep your batch round and spin out in small sticks 
and cut with a cutter like the butter cup machine. 
When spinning out your sticks always cut your 
sticks from the bafch with the scissors for if you 
break your sticks off with your hand you will 
loose all your air in your batch and make your 
sticks solid. When cold dip on the enrober ma- 
chine or by hand. 

CREAM MINTS DROPS 

20 lbs. A sugar 

1 gal. water 

1 teaspoonful cream tartar 
Cook to 280 degrees. 
When your batch starts to boil wash down the 



278 Twentieth Century Candy Teacher 

sides of your kettle and cook to 280 degrees, and 
pour out on a cold greased slab, and fold in the 
edges near your rods but do not fold your batch 
much 'till it cools or else your batch will grain 
on the slab on account of your low cook; when 
cool pull well on the hook so that your batch is 
real white ; then twist out the air and run through 
the rolls either in a drop rool or a pillow shape; 
then put your drops in trays with powder sugar 
dusted over them. Let stand 'till they sugar, 
which they will in two days. Flavor with oil of 
peppermint. To dipp them in chocolate when 
they have turned to sugar take and put them in 
a crystal that is just luke warm; let stand in crys- 
tal 6 hours; then take and drain off your syrup 
in your crystal drainer, let stand 'till all your 
syrup is drained off your cream mints; then take 
and put them in trays and dip in chocolate on the 
enrober machine or by hand. 

CREAM MINT PLAITED* FOR COUNTER 

15 lbs. sugar sugar A 
y 2 gal. water 

1 small teaspoonfull cream tartar disolved 
in 1 glass of water 
Put on a hot fire and cook to 278 degrees. 
Pour out on a cold greased slab and fold up 
your batch slowly so that you won't grain your 
batch and flavor with oil of peppermint; then 
pull your batch on the hook very light so that 
your batch will be real; then twist out all 
the air on the hook; tehn when your batch is cool 



Twentieth Century Candy Teacher 279 

spin out in round sticks and plait in plait as large 
as you wish to have them; then dust your wax 
paper with a little powder sugar and lay your 
plaits on them; set them in a warm place 'till they 
have turned to sugar then pack in tin cans or 
glass jars. 

CHOCOLATE CENTER 

Sticks 

Center 
Melt down in your Bon Bon Kettle 5 lbs. of 
liquor or sweet chocolate; then take and sieve 
some 4-X powder sugar in your melted chocolate 
so that your chocolate will have a stiff body. 

HOW TO COOK JACKET 

20 lbs. A sugar 
1 gal. water 
1 teaspoonful cream tartar 

Cook to 325 degrees. 

When your batch starts to boil wash down the 
sides of your kettle and cover your kettle with a 
steamer; then cook your batch to 325 for a gloss 
stick, or 310 degrees if you want your sticks to 
grain or turn to sugar, and they can be packed in 
pails, but when you cook to 325 degrees you have 
got to pack them in air tight jars or tin pails; 
when you pour out your batch always pour out 
your pure sugar goods on a cold slab or else 
your batch is liable to grain on your slab ; when 
you are doctoring your batch light with cream of 



280 Twentieth Century Candy Teacher 

tartar. Always fold in the edges as soon as 
possible and continue folding up your batch 'till 
you candle the batch with your hands; then flavor 
your batch and for a stripe color a small piece 
of your batch; then pull your batch on the hook 
'till it is white ; then twist out all the air and cool 
your hatch by rubbing your batch down with 
your gloves; then spread out in a flat shape in 
front of your spinning board; then take your 
Chocolate Center which must be warm and stiff 
enough so that your Center is not runny or you 
will have trouble in keeping your batch in shape 
on the spinning board. You can make your batch 
a pink, white, orange and maple color for Jacket 
and pack them assorted, and spin out your batch 
round, and have a cutter with saws or teeth like 
a Ball Cutter and cut your sticks 2 inches, long or 
you can cut them with a Adjustable Cutter, but 
when you cut them with a cutter the ends will 
have a flat shape; when you use a cutter like the 
Ball Cutter your sticks have a round end and 
looks very pretty. 

YOU CAN MAKE YOUR CENTER WITH 
NUCOA BUTTER 

Take 1 lb. of Nucoa butter and melt in your 
bon bon kettle; then add enough 4-X sugar to 
stiffen your batch; then add 4 lbs. of bitter or 
sweet coating that you have melted or cut very 
fine; then stir your batch to make a smooth center 
and add 4-X sugar so that your batch is stiff 
enough to handle; then flavor with a little vanillin. 



Twentieth Century Candy Teacher 281 

CARAMEL COCOANUT BARS 

Center Part 
Cook in steam kettle. 
3 lbs. glucose 
1 lb. sugar 

\y 2 lbs. condensed milk 
y 2 lb. Nucoa butter 
Cook to a soft ball when tried in cold water; 
then turn off steam and add 1 lb. of fine cocoa- 
nut and y 2 oz. of vanilla; pour out on a greased 
slab. 

Now Cook Your Jacket 
15 lbs. A sugar 

3 lbs. glucose 

3 qts. of water 
Cook to 310 degrees in cold weather, or 312 
degrees in warm weather; pour out on a greased 
slab and fold in the edges and continue folding 
up your batch 'till it is cool enough to pull on the 
hook; then twist out all the air; then form your 
batch into a flat piece in front of your spinning 
boar; then take your caramel cocoanut center and 
put in the center of your flat piece; then fold your 
jacket around the center and close both ends of 
your batch. You can have your jacket white with 
2 small stripes in the center of your batch, or you 
can color your batch a orange color and stripe 
with 2 dark red stripes; then keep your batch 
square on the spinning board and spin out and 
run through the square stick machine, and have 
your helper cut them in sticks 1 y 2 inches long with 



282 Twentieth Century Candy Teacher 

an adjustable cutter. When cold pack in pail& 
or tin cans. 

BUTTER WAFFERS 

Cook on the Fire 
25 lbs. A sugar 
4 lbs. glucose 
1 gal. of water 
Cook to 314 degrees; then add \y 2 lbs. of 
butter that you have cut in thin slices and stir 
your batch, and cook your butter through your 
batch well; then pour out on a greased slab and 
fold in the edges and add 2 oz. of salt and 
sprinkle over your batch, and a very little oil of 
lemon, 3 drops. Continue folding up your batch* 
'till it is cool; then run your batch through the 
rolls and use a flat waffer shape roll. When cold 
pack in glass jars or tin pails that hold 5 lbs. 



Twentieth Century Candy Teacher 283 

PULLED GOODS ON THE STEAM 
KETTLE 



No. L 
NOVELTY CREAM CARAMELS 

Cook in steam kettle with stirrer. 
60 lbs. glucose 
45 lbs. sugar 
3 lbs C. butter 
2 lbs. flour 

Cook to a light crack when tried in cold 
water. Pour out on a cold slab that is greased 
and dusted with flour or pour out in pan and put 
in front of a cold air blower. When your batch 
is cool enough to handle take and color 1-3 of 
your batch a light pink and flavor with straw- 
berry and pull very light on the machine or hook; 
then flavor the rest of your batch with vanilla 
and pull very light on the machine. Now take 
and size down your pink and lay on the table; 
then size down the white and cut your white in 
2 pieces ; then put your pink batch between the 2 
white pieces; then take and size down your batch 
to y 2 inch thick and when cold enough cut on 
the caramel machine and wrapp either by hand 
or machine. When using the Ideal wrapping 
machine cut your piece in strips on the caramel 
machine; then feed the wrapping machine. When 
wrapping by hand cut in squares on the caramel 
cutter. 



284 Twentieth Century Candy Teacher 

No. II. 

60 lbs. glucose 
50 lbs. sugar 
3 lbs. C. butter 
2 lbs. flour. 
Cook to 270 degrees; then add 5 lbs. of con- 
dense milk or y 2 gal. of 20 per cent cream, and 
cook your batch to a light crack when tried in 
cold water, and then finish like No. I. 

No. I. 

SPONGE CARAMEL 

60 lbs. glucose 
40 lbs. sugar 
2 lbs. flour 
2y 2 lbs. C butter 
Cook to 257 degrees or a light crack when 
tried in cold water; then soak 2 oz. of French 
gelatine in 1 qt. of water and add to your batch 
when it is cooked. Pour out on a cold slab or in 
iron pans to cool; when cool enough to handle 
flavor your batch with a little banana flavor and 
color half your batch a light yellow color and 
leave the other half white; then pull your batch 
very light on the pulling machine so that your 
batch is very spongy. If you haven't a pulling 
machine only use 1 oz. of gelatine and y 2 pt. of 
water as the gelatine always has a tendency to 
make a batch tough when pulling on the hook. 

Then take and size down your white and yel- 
low, and lay your white on top of your yellow; 



Twentieth Century Candy Teacher 285 

then size down again and when cool enough cut 
in squares 1 inch square and }i inch thick; then 
have them wrapped in yellow wax paper wrap- 
pers. Pack in pails or boxes. 

No. II. 
SPONGE CARAMEL 

60 lbs. glucose 

40 lbs. sugar 
2 lbs. flour 
2y 2 lbs. C. butter 
Cook to 258 degrees or a light crack when 
tried in cold water. Pour out on a cold slab; 
then soak 2 oz. of gelatine in 1 pt. of hot water. 
Now cook 3 lbs. glucose and 2 lbs. of sugar to 
24 degrees; then pour in your gelatine and beat 
very stiff in your nougat kettle or marsh mallow 
kettle, as this batch will beat up very fast; al- 
ways have your gelatine batch ready when your 
other batch is on the slab, but do not mix your 
beaten up batch 'till you are about ready to pull 
then mix in your batch that has been beaten up 
very stiff and pull on the machine and never put 
your batch to hot on the pulling machine as you 
always have trouble to keep your batch on the 
arms of your machine when your batch is hot and 
soft; then you can make your batch all white or 
different colors and use different flavors. These 
caramels, you will notice, I use flour in my form- 
ula as it always makes the caramel have a better 
body to them and the wrappers are not so liable 
to stick to your goods. 



286 Twentieth Century Candy Teacher 

CHOCOLATE COCOANUT KISSES 

55 lbs. glucose 
35 lbs. sugar 

2y 2 lbs. C. butter 

2y 2 lbs. flour 

5 lbs. liquor chocolate 
Cook to 256 degrees; then add 4 lbs. of fine 
cocoanut and mix through your batch; then flavor 
with 2 oz. of vanilla and pour out on a cold slab 
that has been greased and dusted with flour; 
when your batch is cool enough to handle pull on 
the machine very light ; then size down and when 
cold cut in oblong shape on the caramel machine, 
and wrapp in white or brown wax paper, for if 
you cut them on the Kiss machine they will be 
like any other Kiss. 

JERRY SWEETS 

45 lbs glucose 
35 lbs. sugar 
iy 2 lbs. C. butter 
2 lbs. of flour 
Cook to 255 degrees. Pour out on a greas- 
ed cold slab; when cold pull on the machine and 
flavor with vanilla. This batch is for the top an</ 
bottom. 

Center for Jerry Sweets 

Cook in steam caramel kettle. 
15 lbs. glucose 
10 lbs. sugar 



Twentieth Century Candy Teacher 287 

10 lbs. condense milk 

2 lbs. flour 

2 lbs. C. butter. 
Cook to hard ball when tried in cold water; 
then flavor with vanilla and pour out on a cold 
slab. When your batch is cooled some take and 
size down half of your top and put on top of your 
caramel batch; then take as soon as you can 
handle your batch and turn over and wipe the 
grease off the bottom of your caramel and dampen 
a cloth and rub over the bottom of your caramel; 
then cover with the other part of your pulled 
"batch; then size down and cut in oblong bars or 
squares and wrap in wax papexr. 

MAPLE WALNUT KISSES 

Cook m steam kettle: 
45 lbs. glucose 
25 lbs. of sugar 
2 lbs. of C. butter 
8 lbs. of condensed milk 
10 lbs. of maple sugar 
Cook to 256 degrees or a light crack when 
tried in cold water. Always chop or break your 
maple sugar and use enough water to dissolve; 
then add in the kettle the rest of your batch; 
then cook your batch to 256 degrees or a light 
crack and pour out on a cold greased slab; then 
take and grind 4 lbs. of black walnuts in a food 
chopper; then take and pull your batch on 
machine very light; then take Yz of your batch 
that has been pulled and add your 4 lbs. of 
ground walnuts in your piece and knead through 
so that your ground walnuts are mixed well ; then 



288 Twentieth Century Candy Teacher 

take and wrap the rest of your batch around the 
batch with the walnuts in. Always let your batch 
get cool before you wrap your jacket around the 
center; then take and spin out your batch and cut 
on kiss machine and have them wrapped before 
they get flat and out of shape. 

When you make these kisses on the fire always 
cook your batch to 280 degrees; then add your 
condensed milk mixed with a little flour to make 
a smooth paste and stir your batch well when 
adding your milk to keep your batch from scorch- 
ing on the bottom of your kettle and cook to a 
very light crack when tried in cold water, for 
when you are using milk in a batch you can't tell 
very well by cooking with a gauge as your batch 
sticks to the glass on the gauge. 

ICED COCOANUT BRITTLE 

Icing made: Take 2 oz. of Otten's icing 
powder and 1 qt. of boiling water and dissolve 
your icing powder; then add 10 lbs. of 4X pow- 
dered sugar and 1 lb. of fondant cream; then 
mix till your batch is smooth with a paddle. 
While mixing your powdered sugar and fondant 
cream keep your mixture warm over a steam bath 
but do not let get too hot. 

Now cook your cocoanut brittle: 
10 lbs. of sugar 
5 lbs. glucose 
1 qt. ofwater 

Cook to 300 degrees. 

Then stir in on the fire 2 lbs. of shredded 
cocoanut; then set off the fire and add 2 oz. of 
soda and stir your soda through. 



Twentieth Century Candy Teacher 289 

Then pour out on a hot greased slab and 
stretch very thin for ,if you pour out on a cold 
slab you won't be able to stretch your batch very 
thin. Then take and cut your batch in 2 ft. 
squares or sheets; then take and spread your 
icing very thin with a pallet knife ; then turn over 
your squares and coat with icing like the top. 
Lay in trays to dry; then pack. 

MINT CAKES ON THE FIRE 

40 lbs. sugar 

8 lbs. glucose 

\y 2 gals, water 
Cook to 310 degrees. 
P our out on a greased slab and fold in the 
edges and continue folding up your batch till it 
is cold enough to handle with your hands; then 
color a stripe for your batch a dark red color; 
then flavor your batch with oil of mint. When 
cold enough pull on the hook and twist out all 
the air on the hook; then take and rub down your 
batch with your gloves till it is cold enough to 
keep its shape; then take and stripe your batch 
with your red stripes, each stripe about 1 inch 
apart around the whole batch; then spin out and 
cut on hand ball cutter; then have a girl to lay 
them on the mint press and press them flat or you 
can put a stick in them and press them flat, as 
they sell better on a stick. 

CANDY FISH 

50 lbs. sugar 
10 lbs. glucose 



290 Twentieth Century Candy Teacher 

\ 2 /z gals, on water 

Cook to 310 degrees for pulled; 312 degrees 
for clear. 

Pour out on a greased slab and fold in the 
edges and continue folding up your batch till cool 
enough to handle; then flavor and stripe your 
pulled and clear batch different ways; then run 
out through the rolls with a fish pattern rolls for 
the power machine. 

When making clear toys or candy fish or clear 
drop you can use more glucose in them when cook- 
ing in the continuous cooker or vacuum pans as 
fire cooked goods takes very little glucose to the 
100 lbs., or 20 lbs. glucose and 100 lbs. sugar for 
clear toys and candy fish. 

MONTE CARLO CHIPS 

Cook jacket: 
25 lbs. A sugar 
1 gal. of water 
1 teaspoonful cream of tartar 

Cook to 312 degrees. 

Pour out on a cold greased slab and fold in 
the edges and continue folding up the edges till 
your batch is cooled enough to handle ; then flavor 
your batch with quince flavor. 

Center for your batch: 

Melt down \y 2 lbs. of Nucoa butter in your 
bon bon kettle; then add enough 4X powdered 
sugar to make your batch have a stiff body, and 
then take your batch out on a tray dusted with 
4X sugar and knead your center till it has a 
smooth body; then flavor with quince flavor; and 
then put your center batch in your bon bon kettle 



Twentieth Century Candy Teacher 291 

to keep warm till your batch on the slab is ready. 
Then color % °f your batch a light pink and 
pull your batch on the hoop well; then twist out 
the air and pull the rest of your batch all white; 
then take y 2 of your white pulled piece and 
stretch out flat for a jacket for your center; then 
fold your jacket around the center and close both 
ends ; then stretch out 6 ft. or more and fold up 
your batch and continue folding your batch till 
you have folded your batch 5 times just like 
honeycomb ; then take your white and pink piece 
and stretch out for a jacket so that one-half of 
your jacket is pink and the other half is white; 
then keep your batch flat on the spinning board 
and spin out like a chip very thin and cut with an 
adjustable cutter as soon as they are spun out; 
then break when cold and let lay in trays for one 
day; then pack in layers or loose in pails, as these 
chips will grain off in a very short time. If you 
cook your jacket to 325 degrees you have to pack 
them in airtight jars or else they will stick 
together. 

LICORICE ROOT SUCKERS 

Cook on fire : 
50 lbs. sugar 
10 lbs. glucose 
2 gals, water 
Cook to 312 degrees. 

Pour out on a greased slab and fold in the 
edges and continue folding up your batch till it is 
cool enough to handle; then flavor and color your 
batch different colors and add 4 oz. of tartaric 
acid to bring out your flavors, and leave all your 



292 Twentieth Century Candy Teacher 

batches clear with a few small white stripes. 
When your batch is cold enough to keep its shape 
put on your spinning board and spin out round 
and cut on kiss machine and have girls stick your 
licorice root in your drops while they are warm. 
Have your licorice root cut in sticks 3 inches long. 
When cold pack in boxes. 

CHOCOLATE COATED DUMB-BELLS 

40 lbs. sugar 
12 lbs. glucose 
1 y 2 gals, of water 

Cook to 300 degrees. 

Then add slowly 1 qt. of molasses and boil 
through and cook to 300 degrees. 

Pour out on a greased slab and fold in the 
edges; then continue folding up your batch till it 
is cold enough to handle; then flavor with 1 oz. 
of vanilla and a few drops of oil of lemon. Then 
pull on the hook well and then twist out all the 
air and take and continue folding your batch on 
the slab till it is cool enough to hold its shape; 
then put on spinning board, and spin out round 
and cut on the hand ball machine; then have your 
licorice sticks cut 2y 2 inches long and have the 
girls stick a ball on each end of the licorice stick; 
then take and dip them in very thin chocolate on 
the enrober machine, or you can dip them after in 
a thin glaze to make them have a nice gloss; then 
when dry pack in boxes. 




Twentieth Century Candy Teacher 293 

COUNTER GOODS FOR THE 
RETAILER 



PEANUT BAR FOR COUNTER 

Cook on fire: 
15 lbs. sugar 

10 lbs. glucose 

y 2 gal. of water 

Cook to 270 degrees. 

Then add slowly 25 lbs. of raw Spanish No. 1 
peanuts and cook your peanuts till they are a 
light brown; then pour out on a greased slab be- 
tween iron rods and when your batch gets cool 
cut with a sharp knife in bars 1 ft. long, and 
when cold put on counter. 

COCOANUT BAR FOR COUNTER 

15 lbs. sugar 

1 1 lbs. glucose 

y 2 gal. of water 

Cook to 312 degrees. 

Then stir in slowly 10 lbs. of sliced cocoanut 
and when you stir in your cocoanut put some fresh 
coke on your fire so that you won't scorch your 
batch. Then pour out on a greased slab between 
iron rods and spread out with your pallet knife. 
When cool cut in bars 1 ft. long and pack on 
counter. 

VIRGINIA PEANUTS AND COCOANUT 

BAR 

Cook on fire : 



294 Twentieth Century Candy Teacher 

12 lbs. sugar 
10 lbs. glucose 
1 qt. of water 
Cook to 275 degrees. 

Then add in slowly 8 lbs. of raw Virginia 
peanuts and roast in your syrup till your peanuts 
are a light brown ; then add 7 lbs. of sliced cocoa- 
nut, and always put coke on your hot fire when 
you are adding your cocoanut on the fire; then 
pour out on a greased slab between iron rods and 
spread with a pallet knife. When cool cut in 
bars; then put on counter when cold. 

COCOANUT FLAKES 

10 lbs. sugar 
8 lbs. glucose 
1 qt. of water 

Cook to 300 degrees. 

Then add on the fire with fresh coke on your 
hot coals so that your batch won't burn, stir in all 
the shredded cocoanut that you can ; then pour out 
on a greased slab that is warm, as your batch will 
drop out off your kettle in a solid mass, take your 
paddle and spread your batch out all over your 
slab as quickly as possible; then take with a pair 
of gloves and stretch out your cocoanut in flakes 
very thin on another slab so that your syrup won't 
show and your batch will look like all cocoanut, 
and if stretched very thin it will eat very brittle. 
Always use a hot slab to make this line of goods 
on, for if you use a cold slab your goods will 
freeze on the slab before you can stretch it thin. 



Twentieth Century Candy Teacher 295 

ALMOND SHEETS FOR COUNTER 

Cook on fire : 

10 lbs. of sugar 

4 lbs. glucose 
1 qt. of water 

Wash down the sides and cover your kettle 
with a steamer and cook your batch to 312 de- 
grees; then add 5 lbs. of almonds and let your 
syrup boil through them; then pour out on a 
greased warm slab and as soon as you can handle 
your batch take and stretch your batch very thin, 
for the thinner you get your batch the brittler it 
will eat and it will show the almonds very plain. 
Then cut your batch in square sheets as quickly 
as possible or else it will freeze and you will have 
to break it in sheets; then when cold pack on the 
counter. 

All these goods should be kept in show cases 
where the dust and flies and damp air is kept 
aw T ay, which always make your goods have a 
better appearance to the people. It only costs a 
little more to have a glass covered cpunter which 
will always more than pay for itself in a short 
time. 

PECAN SODA SHEETS 

10 lbs. of sugar 

5 lbs. of glucose 
1 qt. of water 

Cook to 310 degrees. 

Then add slowly 4 lbs. of pecan halves or 
pieces and let your syrup boil through your; 
pecans; then set off the fire and stir in 2 oz. of 



296 Twentieth Century Candy Teacher 

soda and stir through your batch thoroughly, and 
pour out on a greased warm slab and stretch very 
thin. When your batch is too light in color, add 
a little burnt sugar color before you mix in your 
soda. 

FILBERT SODA SHEETS 

10 lbs. sugar 
5 lbs. glucose 
1 qt. of water 
Cook to 310 degrees. 

Then add slowly 5 lbs. of filberts and let your 
syrup boil through your filberts; then add a little 
burnt sugar color and mix in 2 oz. of soda and 
pour out on a greased warm slab and spread out 
with a pallet knife and stretch very thin so that 
your filberts will show like that they were laid on 
top of your batch. Then cut with scissors in 
square sheets, and when cold put on counter. 

ALMOND CREAM BAR FOR COUNTER 

Cook on fire or steam: 
30 lbs. A sugar 
8 lbs. glucose 
1 gal. of water 
When your batch starts to boil wash down 
the sides or steam your batch well; then cook to 
245 degrees. Pour out on a cold slab or beater 
and when your batch is a little cool start to cream 
on machine and always see that your cold water 
is turned off or else your batch will get too cold; 
then when your batch sets into a hard mass break 
the setting and while your cream is warm take 
and mix in your batch 5 lbs. of almonds, and 
then have some trays 1 y 2 in. high lined with 



Twentieth Century Candy Teacher 297 

heavy yellow wax paper; then take and fill your 
trays with your cream and wet your hands to 
keep your batch from sticking to them; then 
smooth the top of your batch with your hand and 
let stand till next day; then turn out off your trays 
and pull off the wax paper and cut in bars; then 
stand your bars on wax paper to dry; then put on 
counter. 

You can use walnuts or filberts or fruit, and 
cook your batch for dry fruit to 247 degrees, and 
flavor when you start to cream your batch, and 
you can make your bars different colors. When 
cutting your cream bars always have a sharp 
pointed knife and after each bar cut rub your 
knife over a clean damp cloth to make a smooth 
cut on your goods. 

CREAM PEANUT CLUSTERS 

50 lbs. of A sugar 

15 lbs. of glucose 

\y 2 gals, water 

Cook to 238 degrees. 

Pour out on the ball machine and sprinkle 
the top of your batch with a little cold water. 
When your batch is cool enough, cream on the 
machine. 

Then take your cream and put in your melt- 
ing kettle and heat your cream till it is thin enough 
to cast in starch or run out and flavor with 2 oz. 
of vanilla and add 1 teaspoonful cream of tartar 
with one-half glass of water. Then run out in a 
half round mould in starch. Next day take out 
of starch and dip your cream center first in choco- 
late and then have some roasted peanuts — use 



298 Twentieth Century Candy Teacher 

Spanish No. 1 peanuts, — and then mix your pea- 
nuts with your chocolate and form your peanuts 
around your cream center. Then dip on heavy 
wax paper. When your chocolate sets they are 
ready to pack. 

BLACK WALNUT CHOCOLATE 
CREAMS 

100 lbs. A sugar 

30 lbs. glucose 

4 gals, water 

Cook to 238 degrees. 

Pour your batch in cooler and when cool 
cream in beater. 

Then when your batch is creamed, take and 
put 50 lbs. of cream in your melting kettle and 
beat your cream thin enough to cast; then add 1 
oz. of cream of tartar in a half glass of cold 
water when melting your cream, and add 4 oz. 
of glycerine. Have your black walnuts dropped 
in your starch impression and run your cream 
over your walnuts in your starch impression and 
flavor your batch before you run out with 2 oz. 
of vanilla. 

BLACK WALNUT CREAM CENTERS 

Melt 50 lbs. of fondant cream in melting 
kettle; then grind 3 lbs. of black walnuts real 
fine in a food chopper, and add to your batch 
and 2 oz. of good vanilla and 1 oz. of cream of 
tartar dissolved in a. little cold water. Heat hot 
enough to hold your finger in your cream and 
add 4 oz. of glycerine and 8 lbs. of mazetta 



Twentieth Century Candy Teacher 299 

cream. Run out in starch and let stand till next 
day and take out and dip in chocolate. 

CRYSTALLIZED BLACK WALNUT 
CREAM KISSES 

100 lbs. A sugar 
25 lbs. glucose 
Ay 2 gals, water 

Cook to 241 degrees. 

Pour out in cooler and when cool cream 
through beater; then take and put 10 lbs. of cream 
in your bon bon dipping kettle and turn on steam 
and heat your cream just hot enough so that your 
cream won't burn your finger when you stick your 
finger in the cream; then put 2 lbs. of black wal- 
nuts in your cream and mix through your batch. 
Then take a small paddle and a table fork and 
dip out on heavy wax paper in the shape of a kiss 
for the rougher your kisses are dipped the better 
they look, just so that you keep your kisses small, 
for when they are flat and too large they don't 
look right. Then flavor with vanilla when you 
mix in your walnuts. Then leave on trays till 
next day and then put them in crystal and cook 
crystal at 33 y 2 degrees, and have your crystal 
just lukewarm, for if you use too hot a crystal 
your walnut creams will get soft. 

BLACK WALNUT CREAM BARS 

50 lbs. sugar 
15 lbs. glucose 
2 gals, water 
Cook to 244 degrees. 



300 Twentieth Century Candy Teacher 

Pour out on a cool beater or slab and when 
your batch is little cool start to cream while your 
batch is warm; then when batch sets into a hard 
mass on the beater let your beater run and break 
the setting; then mix 7 lbs. of black walnuts in 
your batch and flavor with vanilla when you start 
to cream your batch. Then have a tray lined 
with heavy yellow wax paper and have rods 
around your tray 1 inch high; then take and 
spread out your batch with your hands and every 
now and then dip your hands in cold water to 
keep your cream from sticking to them. This 
cream has to be worked hot on your beater and 
has to be handled quickly, for when your cream 
gets cold it won't set like it ought and it will be 
too soft to cut next day. Then next day cut in 
strips and then in squares so that you will have an 
oblong piece. Let dry one day after cut, then 
put in crystal at 33^ degrees, and use just luke- 
warm crystal. 

CRYSTALLIZED CREAM DATES 

Cook in steam kettle: 
100 lbs. A sugar 
25 lbs. glucose 
Ay 2 gals, of water 
Cook to 242 degrees. 

When your batch starts to boil wash down 
the sides and cover your kettle with a steamer; 
then cook to 242 degrees. Let run in your cooler 
and when cool cream in beater. 

Now have a girl take the seeds from the dates; 
then when the dates are seeded take and dip your 
dates in the bon bon kettle; melt down 10 lbs. of 



Twentieth Century Candy Teacher 301 

your dipping cream and heat the cream just hot 
enough so that you can hold* your finger in your 
cream; then dip your dates with your dipping 
fork and dip them on heavy wax paper. Let 
stand till next day; then take your dipped dates 
and put in crystal pans or wire baskets and cook 
your crystal to 33^2 degrees. 

When meling down your cream flavor with 
vanillin or vanilla. 

VARIETY CREAMS 

WALNUT BUTTER CREAMS AND 

COCOANUT WALNUT BUTTER 

CREAM FOR TOP 

Cook your syrup: 
30 lbs. A sugar 
12 lbs. glucose 
1 gal. of water 

Cook to 258 degrees. 

Then turn off steam and add in stirring kettle 
18 lbs. of fondant cream made of 100 lbs. of 
sugar and 30 lbs. of glucose and mix your 18 lbs. 
of cream thoroughly; then add 5 lbs. of con- 
densed milk and 2 oz. of vanilla and 2 oz. of salt 
or you can cook in your syrup 1 lb. of butter. 
Then color with burnt sugar color a light maple 
color ; then run out in your starch in your walnut 
shape. Would let stand till next day, then take 
out of starch and glaze with white glace and let 
dry. 

Then melt down in your bon bon kettle 10 lbs. 
of dipping cream made of 100 lbs. of sugar and 
25 lbs. of glucose. Cook to 242 degrees, and 



302 Twentieth Century Candy Teacher 

heat your cream just hot enough so that you can 
hold your finger in your cream; then stir in your 
cream 2 lbs. of shredded cocoanut; then take and 
ddip your cream out on heavy wax paper with a 
small paddle and make your cream when it is 
dipped out on the paper have a flat round shape; 
then take and put one butter cream walnut in the 
center of your cream. You can color some a light 
pink color and then flavor with strawberry, and 
vanilla for the white. Let stand on trays till next 
day; then put them in pans and then crystallize 
them with a crystal cooked at 33^ degrees, and 
your crystal must be only lukewarm, for if your 
crystal is too hot your walnut top will get soft 
and not take crystal, and when you crystallize 
your piece do not glaze your walnut creams unless 
you intend to sell them without being crystallized. 
You can make our walnut shape top with Jap 
gelatine and make them assorted colors, which 
makes a very pretty piece when crystallized. 

BUTTER CREAM EASTER EGGS 

Cook: 

25 lbs. of glucose 
55 lbs. of sugar 
1 gal. of water 
Cook to 250 degrees. 
Then add: 

35 lbs. of fondant cream 
5 lbs. of icing 

4 oz. of vanilla 

18 lbs. of condensed milk 

5 oz. of salt 

Then have some small egg shape moulds 



Twentieth Century Candy Teacher 303 

printed in starch ready. Then pour your batch 
in the depositor machine and run out in your 
starch impressions. When making your easter 
eggs color your batches pink, lemon, orange and 
chocolate and you ought to have a batch of white 
to every batch of color so that you will have for 
your mixture half white and half color. Then 
let them stand in starch for two days; then take 
and run them through the starch buck and see 
that the eggs are thoroughly cleaned from starch; 
then take some white glaze and thin down with 
pure grain alcohol and take and put some of your 
cream eggs in a small revolving pan; then start 
your pan and pour a little of your glaze on them 
while your pan is revolving; then take out with a 
wire sieve. As soon as your cream eggs are wet 
in your pan you must must stop the pan or take 
them out, for when you run the pan after they are 
wet they get smeary and cling together. Pour 
them out on wire screens or trays to dry; then in 
a half hour jar your tray or loosen them by jar- 
ring the wire trays. You can spot these cream 
eggs when they are dry by using a wish brush 
and have a little color mixed with grain alcohol 
and have a stick and hit your brush while moving 
over your eggs, but do not have too much color 
on brush or else you will have too large spots on 
your eggs, and they won't look well. Let dry for 
one day; then pack in pails with pockets. 

MILK CREAM PENNY RABBITS 
OR BASKETS 

Put 35 lbs. of fondant cream in your mixing 



304 Twentieth Century Candy Teacher 

kettle and 4 lbs. of icing and mix together well,, 
then cook syrup: 

20 lbs. of glucose 
45 lbs. of sugar 
1 gal. of water 

Cook to 255 degrees. 

Pour this syrup in your fondant cream and 
icing and mix well; then when the two are mixed 
add 15 lbs. of condensed milk and 4 oz. of vanilla 
and 4 oz. of salt. Then pour in your depositor 
machine and run out in starch. Have your penny 
rabbits or baskets printed when your batch is in 
the machine. You must run your butter cream or 
milk cream mixture out as quickly as possible or 
else your batch will turn a yellow cast on account 
of the heat on the condensed milk that is in the 
batch for the white, as for the color it don't make 
much difference. Let stand till two days then 
finish like cream eggs in running through the 
starch machine for glazing these baskets or rab- 
bits they have to be glazed on wire screens, or if 
you put them in a kettle or revolving pan too 
many of them will get broke. Glaze them with 
a brush and have them spread out on wire trays 
or they can be dipped on a wire screen dipped 
down in very thin glaze and then put on wire 
screens. This makes a better and quicker way to 
glaze penny goods. When you are through dip- 
ping always put your glaze in an airtight keg or 
jar or else your glaze will get thick and your 
alcohol will all evaporate from your glaze. 



Twentieth Century Candy Teacher 305 

CHOCOLATE CREAM PYRAMIDS 

14 lbs. glucose 
30 lbs. of sugar 
2 /z gal. of water 
2 lbs. of C. butter 
5 lbs. of liquor chocolate 
Cook to 250 degrees. 

Then add in your stirring kettle 16 lbs. of 
fondant cream and 2 oz. of vanilla flavor and 3 
oz. of salt and 10 lbs. of condensed milk and 
pour your syrup that you cook to 250 degrees and 
mix thoroughly, then color with a little chocolate 
brown color: then have your boards printed and 
pour in the depositor machine and use the 24 
pump and have your mould a pyramid shape; 
then let stand in starch two days ; then take and 
run through starch buck machine and see that 
they are thoroughly clean from starch. Then 
take and glaze them in a revolving pan or if you 
having got a small revolving pan glaze them in a 
copper kettle with either dark or white glaze; 
thin down with grain alcohol. 

MAPLE FLAVOR CAKES 

Cook: 

10 lbs. of maple sugar 
10 lbs. of brown sugar 
10 lbs. of white sugar 
12 lbs. glucose 
1 y 2 gals, of water 
Cook to 240 degrees. 

Then add 5 lbs. of fondant cream and cream 
in your stirring kettle for 10 minutes; then add 



306 Twentieth Century Candy Teacher 

5 lbs. of raw glucose and mix thoroughly for 5 
minutes. If your batch is too thick to run with 
a runner, take and turn the heat on your kettle 
till it is thin enough to run out; then have a 
runner made with one spout and run out in rubber 
mats with a maple cake impression and always 
soak your rubber mats in cold water just before 
you are ready to run in your impressions; then 
when your cakes are set in your mats turn your 
rubber mats over and press on the bottom of your 
mats and your cakes will fall out. When you run 
your cakes in starch they don't look as nice as 
when run out in rubber mats. 

And as for French cream run out in rubber 
mats are very neat looking, but the rubber mats 
are very expensive to use and they crack very 
easy after they are used for awhile. 

SOFT SHELL TURTLES 

Cook syrup: 
30 lbs. glucose 
60 lbs. sugar 
1 y 2 gals, of water 

Cook to 250 degrees. 

Then add in stirring kettle 35 lbs. of fondant 
cream, 5 lbs. of icing foam and mix your syrup 
and fondant cream and icing thoroughly; then 
add 18 lbs. of condensed milk to your batch and 
3 oz. of vanilla and 5 oz. of salt; then pour your 
batch in depositor machine and run out in starch 
in your turtle impressions and run out Yz of the 
mould with white or you can variegate your batch 
in the hopper on the depositor machine and have 
your heat on the machine at 180 degrees to vari- 



Twentieth Century Candy Teacher 307 

egate your batch take a little color on the end of 
your paddle and dip in your batch in the hopper 
and stir through. Do not mix, just pull your 
stick through the batch. When you have run out 
your batch take and have your trays trucked in 
front of your machine and make your other batch 
to fill your turtle mould. 
Cook syrup: 
60 lbs. glucose 
120 lbs. sugar 
4 gals, of water 

12 lbs. of liquor chocolate, or use some 
clean chocolate scrap with your 
chocolate liquor 
2 lbs. of C. butter 
Cook to 260 degrees. 

Then add in stirring kettle 65 lbs. of fondant 
cream and mix thoroughly; then add 35 lbs. of 
condensed milk 4 oz. of v,anilla and 12 oz. of 
salt. Run out in depositor machine and fill your 
mould level full; then let stand in starch two 
days; then brush off starch in machine and then 
dip them on a wire screen in the glaze; then put 
on wire screens to dry; then pack in boxes or 
pails. 



308 Twentieth Century Candy Teacher 
MIXED CANDY 



TIP TO MIXED 

1000 lbs. of gum drops, A B drops 
700 lbs. of grain work 
200 lbs. cocoanut squares 

Sold at 6y 2 cents a pound 

GUM DROPS— MADE 

100 lbs. of glucose 
15 lbs. of sugar 
10 gals, water 
12 lbs. Pearl starch 

2 oz. of tartaric acid 
Cook to a sheet from paddle. 

GRAIN WORK— MADE 

100 lbs. sugar 
50 lbs. glucose 
Zy 2 gals, of water 
Cook to 245 degrees. 

Add 25 lbs. of fondant cream, made of 100 
lbs. of sugar, 30 lbs. glucose, cooked to 241 de- 
grees. 

COCOANUT SQUARES 

80 lbs. glucose 
35 lbs. sugar 

3 lbs. flour 

2y 2 lbs. C. butter 
Cook to 246 degrees. 
Add 45 lbs. fine cocoanut 



Twentieth Century Candy Teacher 309 

8 lbs. cerline 
Vanilla flavor and assorted color and flavors. 
Cut on caramel machine and sand. 

ROYAL MIXED 

300 lbs. cream bon bons 
300 lbs. Imeprial gums crystallized 
Sold at %y 2 cents a pound 

CREAM BON BON— MADE 
FONDANT CREAM 

100 lbs. sugar 
30 lbs. glucose 
4 gals, water 
Cook to 240 degrees. 
Cool and cream in beater. 

SYRUP MADE 

130 lbs. sugar 
40 lbs. glucose 
Ay 2 gals, water 
Cook to 245 degrees. 

Then mix in stirring kettle your fondant 
cream and your syrup and mix thoroughly; add 
10 lbs. of icing and 8 lbs. glucose. Flavor and 
color and run out in depositor machine next day. 
Crystallize at 33^ degrees. Crystal. 

IMPERIAL GUMS— MADE 

100 lbs. glucose 
50 lbs. sugar 
12 gals, of water 



310 Twentieth Century Candy Teacher 

14 lbs. of Pearl starch 
3 oz. of tartaric acid 
Cooked to a sheet from the paddle. 
Assorted color and flavors. 
Run out in depositor in hot starch. 

GROCER'S MIXED 

600 lbs. A B gums 
200 lbs. conserves loz. 
150 lbs. No. 2 pan work 
300 lbs. grain work 

Sold at $y 2 cents a pound d 

SUPERIOR MIXED 

100 lbs. crystallized cream bon bon 
50 lbs. jelly cuts 
60 lbs. crystallized gum drops 
Sold at 8 cents a pound 

JELLY CUTS— MADE 

Soak 1 lb. Jap gelatine in 5 gals, of warm 
water 1 hour before using. Then put in gum 
kettle with stirrer and cook till your Jap gelatine 
is thoroughly dissolved. Then add: 
30 lbs. sugar 
20 lbs. glucose 

And cook till your jelly hangs in strings from 
a paddlde. Then pour out in tin tubs to cool, 
and when your jelly is cool enough to hold your 
finger in the jelly without burning it, flavor and 
color your jelly and add 2 oz. of tartaric acid to 
bring out the flavor. Then have some trays lined 
with vanilla paper and pour jelly in your trays 



Twentieth Century Candy Teacher 311 

y 2 inch deep. Let stand till next day, then melt 
down some fondant cream made of 100 lbs. sugar, 
30 lbs. of glucose, cooked to 244 degrees, and 
spread in a thin sheet over the top and bottom of 
your jelly; then when your cream sets cut with a 
knife and roll in granulated sugar. Let dry till 
next day; then put in crystal at 33^ degrees, 
lukewarm crystal. 

TROPICAL MIXED 

100 lbs. dice cuts 

150 lbs. jelly beans 

100 lbs. cinnamon imperials 

50 lbs. fruit lozenges 

30 lbs. T. T. mint lozenges 

Sold at 11 y 2 cents a pound 

HANDMADE MIXED 

25 lbs. filbert top, crystallized 
15 lbs. flower top, crystallized 
20 lbs. walnut top, crystallized 
20 lbs. of jelly top, crystallized 
20 lbs. of cocoanut bon bon 
200 lbs. of plain dipped bon bons 
Sold at 16 cents a pound 
150 lbs. of assorted chocolates, and dip your 
centers on the enrober machine with the Kihligren 
system. 

FILBERT TOP MADE 

Center for filbert top: 
100 lbs. sugar 
35 lbs. glucose 



312 Twentieth Century Candy Teacher 

4 gals, water 

Cook to 238 degrees. 

Pour in cooler and cream. Then melt down 
in your melting kettle; thin enough to run them; 
add 2 oz. of cream of tartar dissolved in a little 
cold water and flavor with vanilla; run out with 
depositor or by hand. Let stand till next day; 
then dip them in bon ton cream, in bon bon dip- 
ping kettle, assorted flavors and colors. 

Bon bon cream made of 100 lbs. of sugar 
and 25 lbs. glucose cooked to 241 degrees. 
When dipping put on your filbert or walnuts or 
flower on top as soon as you dip your bon bon 
before the cream sets. Let stand till next day 
on your wax paper and trays; then put in crystal 
at 33^2 degrees with lukewarm crystal. 

Jelly top made: 

y 2 lb. Jap gelatine dissolved in 2 gals, of 
water. Put in stirrer ketle and cook till thor- 
oughly dissolved; then strain through fine sieve. 
Now cook 15 lbs. sugar and 10 lbs. glucose with 
your strained gelatine, and cook till it hangs from 
a paddle in strings; then pour out in tin tubs to 
cool; then add 2 oz. of tartaric acid and flavor 
and color your batch white, lemon flavor; orange, 
a light orange; strawberry, a dark red color. 
Green, flavor with wintergreen. 

Then pour out in trays lined with vanilla 
paper. Let stand till next day, and then soak off 
the paper and cut in small oblong pieces and top 
your bon bon with when you are dipping jelly top. 
Then next day crystallize them in crystal at 33^ 
degrees. 



Twentieth Century Candy Teacher 313 

COCOANUT BON BONS 

Center: 

Cook 15 lbs. glucose to a boil; then stir in the 
glucose all the fine cocoanut your syrup will hold; 
then feed in your cocoanut ball machine or size 
down and cut on caramel cutter, and have girls to 
roll them round. 

Then dip them, assorted colors and flavors, in 
your dipping cream in .the bon bon kettle. 

This handmade mix when crystallized and 
dry pack in pails and use the pail set circles when 
packing. . This makes a very pretty handmade 
mix if you make your colors very light shades. 

COUNTER GOODS ON THE FIRE 

Cook: 

30 lbs. sugar 
9 lbs. glucose 
1 gal. of water 

Cook to 245 degrees. 

Pour out on a cold slab sprinkled with a little 
water; then let cool on the slab till you can hold 
your finger in the syrup; then start to cream and 
turn off cold water on your slab or machine. 
When working on a slab you have to cream your 
batch with a wide scraper or spade, but as the 
up-to-date retailers are all getting small machines 
to beat their cream, and as soon as your cream 
sets in a hard lump take and break the setting 
either by pounding it or let the machine run and 
break the set; then mix in your batch 5 lbs. of 
shredded cocoanut and 2 oz. of vanilla or y^ oz. 
of vanillin dry; then take and have some trays 



314 Twentieth Century Candy Teacher 

lined with heavy wax paper and take and spread 
your tray full of your cocoanut cream with your 
hands and smooth the top by wetting your hand 
and rub over the top. Let stand till next day ; 
then cut in bars and put in trays to dry; then place 
on counter. 

FRUIT CAKE FOR COUNTER 

Cook on fire: 
18 lbs. sugar 
8 lbs. sugar 
y 2 gal. of water 

Cook to 270 degrees. 

Add \y 2 lbs. of butter; then add slowly on 
the fire 8 lbs. of condensed milk, and cook your 
batch to a hard ball when tried in cold water; 
then pour out on a cold slab and as soon as your 
batch is cool enough to hold your finger in the 
batch cream ; then take and break the setting, and 
then mix in your batch 3 lbs. of shredded cocoa- 
nut, 2 lbs. of cherry pieces, 1 lb. of pineapple 
pieces and 1 lb. of almonds; then add 2 oz. of 
vanilla flavor and have some cake pans or bread 
pans lined with heavy wax paper; then take and 
fill your pans with your hands from the beater; 
then let stand till next day; then turn out and 
pull off the paper and cut in slices and lay in tray 
to dry; then put on counter. This cream must 
be creamed hot and you must not let it get cold 
before you put it in your pans, or else your batch 
will be soft and won't stand up. 



Twentieth Century Candy Teacher 315 

CREAM FRUIT SQUARES FOR THE 
COUNTER 

15 lbs. A sugar 

8 lbs. glucose 

y 2 gal. of water 

1 lb. Nucoa butter 
Cook to 245 degrees. 

Then set your batch off the fire on a barrel 
or pail; then stir in your batch 15 lbs. of fondant 
cream and mix your syrup with your fondant 
cream in your kettle till all your Nucoa butter is 
mixed in your batch; then add 4 lbs. of raw glu- 
cose and mix in your batch thoroughly for 5 min- 
utes with your paddle; then add 2 oz. of vanilla 
and 2 lbs. of cherry pieces and 2 lbs. of pine- 
apple pieces cut or broken in small pieces, and 
just mix your fruit through your batch so that 
your cherry pieces do not color your cream. 
Then have a tray 4 ft. square lined up with heavy 
wax paper with rods around the tray; then spread 
out your batch on your tray with a pallet knife 
or wide scraper; then when your batch sets mark 
in squares or oblong pieces with an adjustable 
cutter and always wet your cutter to keep the 
knives from getting sticky; then let stand on trays 
till next day, then break in sheets 1 ft. square and 
put on the counter, and then break in squares as 
they are sold. Always mark your batch deep 
with your cutter so that they will break well in 
squares. 



316 Twentieth Century Candy Teacher 

OPERA CREAM BAR FOR THE 
COUNTER 

Soak 3 oz. of egg albumen in 1 pt. of water 
the night before you intend to make your opera 
cream bar. 

Then cook on the fire: 
25 lbs. sugar 
9 lbs. glucose 
1 gal. of water 

Cook to 246 degrees in cold weather; 248 
degrees in hot weather. 

Then pour out on a cold slab or ball machine 
that has been sprinkled with a glass of cold water, 
and as soon as you can hold your finger in the 
syrup on the machine or slab start to cream your 
batch and have your egg albumen beaten very 
stiff with a wire beater or machine, and when you 
start to cream your batch pour your beaten egg 
albumen in your batch that you are creaming, and 
when your batch sets on the machine or slab take 
and break the setting either wih the machine or 
with your cream paddle; then take and color y± 
of your batch a light pink color and flavor with a 
little strawberry flavor; then take Yx more of 
your batch and color with 1 lb. of melted liquor 
chocolate and leave the rest of your batch white 
and flavor with vanilla. Then mix in 1 lb. of 
almonds in your pink part and 1 lb. of almonds 
in your chocolate part, and then add 2 lbs. of 
almonds to your white part ; color and flavor your 
batch with your hands on the slab; then take and 
have some trays lined with heavy wax paper, and 
your trays should be 1 y 2 inches deep; then take 
and spread out with your hands a thin layer of 



Twentieth Century Candy Teacher 317 

white in the bottom of your tray; then take and 
spread a layer of chocolate and then a thin layer 
of white and then your pink and the rest of your 
white for the top, till it fills up to the to p of 
your tray. Let stand till next day, then cut with 
a sharp knife in bars, and le dry till next day; 
then have a sharp knife and cut in bars as sold 
and wrap in wax paper, as it makes a neater pack- 
age than a paper sack. 

FIVE-CENT CINNAMON LOAF 

Mould for cinnamon loaf is made of plaster 
paris. To make your mould take and mix your 
plaster paris with a little water, and run your 
plaster paris in a small box 2y 2 inches high and 
4 inches square and let your plaster paris set in 
your box till it is hard; then take your plaster 
paris out of your square box and take a sharp 
knife and cut out your mould in the shape of a 
small loaf so that your mould will weigh about 
4 oz. while it is damp; then when you have cut 
out your mould put it in a warm place so that it 
will get thoroughly dry; then take and grease 
your plaster paris mould that you have cut out, 
and then dissolve some more plaster paris and 
fill your small box 2 /z full with plaster paris ; then 
take and press your greased mould down in your 
soft plaster paris till your mould is level with 
your plaster paris; then let stand till your plaster 
paris has set hard; then lifht your mould out that 
was greased; then when your mould is dry it is 
ready to use. 

Now cook your cream : 
15 lbs. A sugar 



318 Twentieth Century Candy Teacher 

9 lbs. glucose 
Yz gal. water 

Cook to 285 degrees on the fire. 

Then add slowly 1 gal. of 20 per cent cream 
and stir your batch while adding your cream, or 
else your batch will scorch on the bottom of your 
kettle, and do not have too hot a fire when you 
have got your cream in. Then cook your batch 
till it is a stiff ball when tried in cold water ; then 
pour your batch out on a cold slab or machine, 
and start to cream your batch as soon as you 
can hold your finger in the syrup, and when your 
batch sets break the setting and knead the cream 
smooth with your hands, or when using the ball 
machine let the machine work your batch smooth; 
then flavor your batch with 3 oz. of vanilla; then 
take your cream and mould in your plaster paris 
mould and dust a little cinnamon in your mould 
when you are ready to mould your loaves; then 
press your cream in with the palm of your hand 
and then take and drop them in powdered cinna- 
mon, then they are ready for sale. Your loaf 
should not weigh over Zy 2 oz. after coated with 
cinnamon. If they weigh too heavy, run your 
cream a little shallow in your plaster paris mould. 

MARBLE CREAM CANDY 

Cook on fire: 

8 lbs. of A sugar 

5 lbs. of glucose 

1 lb. of Nucoa butter 

1 qt. of water 
Cook to 270 degrees. 
Then add 1 pt. of 20 per cent cream and have 



Twentieth Century Candy Teacher 319 

two sheets of French gelatine dissolved in a little 
cold water and pour in your batch just before you 
are ready to pour out on a cold greased slab. 

Your batch must be cooked to a crack when 
tried in cold water after your cream is added on 
the fire. When your batch is cool enough to 
handle, flavor your batch with 1 oz. of vanilla 
flavor. Then take M of your batch and color 
with liquor chocolate and pull very light on the 
hook, then pull your white part very light on the 
hook; then take and lay your chocolate pulled part 
on top of your white pulled piece; then fold your 
white so that it will be on the outside; then put 
your batch in a flat pail lined first with heavy 
yellow wax paper and then white muslin cut for 
the bottom and sides of your pail. Let stand till 
thoroughly cold; then take and turn out and pull 
off your muslin and put on counter and break as 
sold. This makes a pretty piece when you handle 
your chocolate right when folding up your batch 
before you put it into a pail. 

PEANUT SHEETS FOR COUNTERS 

10 lbs. sugar 
6 lbs. glucose 
1 qt. of water 
Cook to 268 degrees. 

Then add slowly 1 1 lbs. of No. 1 Spanish 
peanuts and roast in your syrup till your peanuts 
are a light brown; then pour out on a greased 
warm slab, and when pouring out your batch 
pour up one side and down the other, and then 
up through the middle; then spread with your 
pallet knife. Let get cool enough to handle, then 



320 Twentieth Century Candy Teacher 

have a form made of tin 1 ft. high and made a 
half circle and 3 ft. long or 2y 2 ft. long, or what- 
ever length you wish; then take and grease your 
tin half circle, and take your candy shears and 
cut your piece the size of your half circle; then 
you can stretch it as thin as you wish, and cut off 
the edges square; then have a fan to cool your 
sheet as quickly as possible so that you can shape 
your next sheet; then when they are cold stand on 
the counter or in the show windows. 

You can make almond sheets the same way 
and also cocoanut sheets for show windows, either 
large or small size. 

In making a fine line of nougats I always 
prefer a stirring kettle as it always beats up your 
batch very white and light and turns out a better 
grade of goods, which can not be turned out by 
hand, as two-thirds of the nougat that is made by 
hand is made like cream work; that is, your batch 
is creamed hot on the slab and your egg is added, 
which never beats your goods at all; it just mixes 
through your batch. 

In looking over my nougat formula you will 
find they are different made than any nougat 
found on the market. 



Twentieth Century Candy Teacher 321 

SYSTEM IN A CANDY FACTORY 

In regards to the running of a candy factory 
it should always be kept in a sanitary condition 
and all walls and ceilings and tables should be 
painted white, and every Saturday all the floors 
and tables and machines should be scrubbed, and 
all chocolate coating rooms should have plenty of 
ventilation and light, and the chocolate coating 
room should be kept at 64 degrees above zero, 
ana the cooling room for he enrober chocolate 
coating machine the temperature should be kept 
at 60 degrees above zero, so that when the goods 
are taken from the conveyor and put on racks the 
chocolates will cool quickly, for when your choco- 
late coated goods dry slow they always turn gray 
or streak. The chocolate should always be taken 
from your enrober machine every Saturday and 
put back in your chocolate mixing kettle for Mon- 
day morning, for if you leave your chocolate in 
your machine it takes a long time on Monday 
before you can use the machine, and the machine 
should never be started till your chocolate is thor- 
oughly melted in your chocolate tank in the 
machine. Your chocolate enrober machine should 
be kept clean and well oiled. Your chocolate 
machine should be placed next or outside from 
your cooling room with an opening in the wall 
just large enough for the conveyor into the cool- 
ing room. You should have three girls to feed 
the conveyor with centers when you have the 
machine running on fast speed, and when put on 
nut tops run on slow speed and have two girls 
place the nuts on top of your chocolates as soon 
as they come through the machine, and you should 



322 Twentieth Century Candy Teacher 

have one mixing chocolate kettle for every ma- 
chine and you should have one mixing kettle for 
every kind of coating for hand dipped goods that 
you are using in your factory; and you should 
always have two or three enrober board racks to 
place your tray on when they come into the cool- 
ing room to be cooled and packed, as these racks 
are on rollers and can be moved any place in the 
room. 

As for the packing tables they should all be 
on rollers so that they can be moved to any part 
of the room so that the utmost cleanliness can at 
all times be maintained in your cooling and pack- 
ing rooms. 

The cooling room where the hand dipped 
chocolates are made should at all times be kept 
clean, and you should have girls to keep the dip- 
pers in centers, and also girls for taking trays. 
All centers should be kept in trays on a table and 
each kind of center in each place. 

Your tables for fancy packing should be lined 
up so that they have an aisle between each row 
of tables. Then have your fancy boxes lined up, 
each kind on a separate table. Then have your 
boxes lined up and packed. 

The cooling room for storing chocolates 
should be kept at 70 degrees, for when you keep 
your storing chocolate room too cold in the warm 
weather your chocolates all sweat when they come 
out where it is warm. 

The cream department should be kept clean 
and should be well ventilated, and the room should 
be kept free from steam by having a hood over 
each kettle and have a suction pipe with a fan to 



Twentieth Century Candy Teacher 323 

take away all the steam from the kettles. Your 
depositor should be kept clean, and always steam 
your pumps on the machine after each batch with 
a steam hose so that you won't have any hard 
sugar in your pump, as you are liable to break 
your pumps, and always keep your wire strainer 
over your hopper on the depositor so as to catch 
any nails from your sugar barrels when you open- 
them, for when they get down in your pump they 
bend or break whatever pump they happen to 
get into. Before you are ready to pour in your 
batch in the depositor turn on the steam and heat 
your hopper for chocolates. Use your heat to 160 
degrees for French cream, and gum work heat 
to 180 degrees. When you heat your machine 
to 200 it boils over and drains all your water 
from the hopper, and you should have a bucket 
under your drain pipe in case it should happen to 
boil over, or else the water would run on the 
floor. When your trays are filled from the 
machine you should have the automatic lifting 
truck to truck your trays either in the dry room 
or to any part of the room. 

When running your boards through the starch 
buck to clean your centers from starch for soft 
chocolate centers take and raise the top brush on 
your machine so that your brush won't press 
down on your centers too hard. For cream mix 
and gum work lower your brush down, and if 
they are not thoroughly clean run your centers 
through again, and always see that your brushes 
are kept clean underneath, as they fill up with 
starch and siftings from the candy. Run your 
siftings through your starch cleaner; then it is 



324 Twentieth Century Candy Teacher 

ready to use, for when you mix your siftings with 
your other starch your centers will always pick 
up the siftings. 

Your cooking kettles should always be near 
your depositor machine, and one man should take 
care of the cream machines and see that all kinds 
of cream are kept on hand for different classes of 
goods or work. 

The gum work and jelly work should be kept 
separate from the cream work. Have one de- 
positor for cream work and one depositor machine 
for gum work, and all gum cooking kettles should 
have a hood over the cooking kettle and a suction 
pipe with a fan to take away the steam so that 
your starch is always dry. 

Marshmallow work should be made where 
there ain't much cooking, and you must have a 
dry room to keep your starch hot and dry. 
Whenever you haven't got marshmallow in your 
trays, your trays should always be placed so that 
no steam will settle on them. 

Bon bon dipping tables are heated by steam 
and they have from two to six small kettles to 
each table and all the centers are dipped with bon 
bon forks of different shapes. 

ICING DIPPING ROOM 

You should have your tables all lined with 
heavy tin, as you don't need any tanks or kettles 
to dip icing work, as the girl or boy that makes 
the icing has to carry the icing to the girls on the 
table and between each two girls on the table 
pour out on the tin table a small pile of icing, and 
one boy can keep fifteen girls in icing, and he 



Twentieth Century Candy Teacher 325 

should have two beaters, one batch always ready 
while the other batch is beating, and his icing 
beaters should be near the icing dipping tables, 
and to keep your iced goods from leaking give 
them a wetting in the pans with crystal syrup and 
powdered sugar. 

The crystallizing department should be in 
charge of one man to cook his crystal and see 
that his pans and tanks are kept clean, and his 
crystal room should be kept warm in the winter 
time, as crystal takes better on the goods, for 
when the room is cold the crystal don't dry well 
and your goods will never look right. 

The caramel department should always be 
kept clean and the candy should always be kept 
off the floor. Your caramel cutters should be 
kept in rows with an aisle between each machine, 
and your sizing machine should always be kept in 
front of your caramel cutters, and have your cold 
water slabs in rows with an aisle between each 
slab so that you can work on either side of your 
slab. Have your cooking kettles in one part of 
the room and have them lined up in a row and 
never place your cooking ketles up too close to 
the wall so that you can't get back of your kettles 
otkeep jhem clean. 

The caramel wrapping department should be 
on a different floor, and have your tables lined up 
with an aisle wide enough between each table so 
that there is room enough for the chair and to 
walk between them. Then have your tables lined 
with tin as they are easier to keep clean. Then 
have small pans or trays with the caramels be- 
tween each two girls. 



326 Twentieth Century Candy Teacher 

FOR THE WRAPPING MACHINE 

First you have to size down your caramel 
goods; then take and run your caramel piece 
through the ripper or caramel cutter in long strips 
about 2 ft. long; then have one girl to feed the 
caramel machine and have two girls to pack in 
pails as one girl loses or misses too many and 
they have to be packed by other girls. 

You should have a cold storage room to keep 
all your nuts of different kinds and fruits and 
condensed milk and your different kinds of fats 
for chocolate and caramel work, and every factory 
should have a supply room where different classes 
of goods are kept with shelves for different classes 
of goods, and this room should have one person 
to look after the stock in putting it away and 
giving it out, and also see that the different grades 
of goods are kept on hand whenever the stock 
runs low. 

You should have one special room for all 
fancy boxes to be kept in so that they do not get 
dusty and broken as they do when they are thrown 
around any place. 

The sample room is one of the main attrac- 
tions to a factory in which to make a display of 
your fancy high grade package goods, which 
ought to be kept in glass show cases to keep them 
clean, and they ought never to let anybody handle 
them so as to finger mark your packages or goods, 
as they are there to look at and not to handle, and 
as soon as they show signs of getting old replace 
them with fresh goods. And all sample cases 
should have a glass top on each tray to keep his 
samples clean and damp air from his hard goods 



Twentieth Century Candy Teacher 327 

line of candies, and the salesmen should see that 
his samples were always fresh made and all old 
samples replaced with new ones whenever he 
comes in to the house, or if he comes in only once 
every month his stock of samples should be sent 
to him to be replaced. 



328 Twentieth Century Candy Teacher 



ATTENTION 



As there are new pieces of candies put on the 
market every day by different manufacturers of 
the country, I am in a position at all times to give 
formulas of different classes of goods made of 
cream work, chocolate work, hard goods on the 
steam kettles or fire, icing goods of all kinds, 
peanut work, gum and jelly work, caramel work, 
fudge work, nougat work, marshmallow work, 
and cocoanut work; all kinds of ices or bar goods 
for counter goods. 

There are times a manufacturer or candy 
maker wishes to make a certain piece of goods 
that is out on the market. All I ask for you to 
send me a sample of the goods you want made 
and I will send you the formula explaining the 
making of that piece of candy if it comes in any 
of my lines of work for the small sum of $1.00 
for each formula. 



Twentieth Century Candy Teacher 329 

CONCLUSION 

The price of the Twentieth Century Candy 
Teacher is nothing in comparison to the advice it 
gives in the art of candy making of the twentieth 
century; also shows all the latest machines used. 

CHAS. H. APELL, 

Author of the Twentieth Century Candy Teacher. 
Price of book, $8.00. 



Twentieth Century Candy Teacher 331 
INDEX 



Caramels for wholesale trade 5 

Cooking Kettles 6 

Four for One Cent Wrapped by Machine 7 

Caramel Iced Buds . 8 

Caramel Work _ 9 

Caramel Chews 10 

Iced Dip Caramel 11 

Banana Cream Caramel 12 

Onyx Caramel 13 

Caramel Cutter 14 

Butter Dainties 1$ 

Iced Goods 16 

Milk Caramel 17 

Pail Caramels 18 

Stand Up Caramels 19 

Chocolate Dip Caramels 20 

Pulling Machine . 21 

Black Walnut Kisses 22 

Pull Goods 23 

Stand Up Caramels _24-25 

Knott Machine 26 

Chewing Kisses 27 

Caramel Work 28 

Caramel Paste 29 

Iceing Beater 30 

Iceing Dipping Sl-32 

Cocoanut Ball Machine 33 

Cocoanut Work 36 

Cocoanut Chews 37 

Cocoanut Work 38-39 

Marshmellow Kettle 40 

Marshmellow Work \1 

400 M. M. 42 

Depositor Machine 43 

Marshmellow Bananas : 44 

Power Printer 45 

Marshmallow Sticks 46 

Marshmallow Work 47-48 

Marshmallow Jelly Roll 49 

Easter Eggs 51-52 

Lifting Truck 52 

Jelly and Gum Iced 53 

Marshmallow Jelly Square 54 

Flowing Jellies 55 

Lemon and Orange Jellies -. 56 



332 Twentieth Century Candy Teacher 

Jelly Gum Drops 53-57 

Mogul Machine 59 

Jelly Bean Centers 60 

Iced Pine Apple Gums 61 

Orange Fig Paste 62 

Gum Kettle 63 

Licoric Gum Drops 64 

Cream Jelly Squares 65 

Crystal Strawberry Drops 66 

Florida Gums 67 

Gum Kettle 68 

Fig Paste 69 

Imperial Gum Sticks 70 

Sanded Gums . 71 

Orange and Lemon Slices 72 

Pine Apple Fingers 73 

Revolving Pan 74 

Jelly Bird Eggs 75 

Licorice Kid 76 

Apricot Jellies 77 

Cocoanut Jellies 78 

Fudge Work 79-81 

Fudge Kettle 82 

Fudge for Cases 83 

Milk Nut Fudge — 84 

Orange Squares 85 

Black Walnut Cream S6 

Cherry Fruit Squares , 87 

Pecan Squares 88 

Five Cent Cocoanut Bar 89 

Italian Cream Fudge 90 

White Bleached Raisins : 91 

Five Cent Pecan Bar 92 

Full Cream Five Cent Bar 93 

Chop Suey Fudge 94 

Chocolate Filbert Fudge 95 

Chocolate Dipped Fruit Bar 96 

Sweet Roll 97 

Tilting Kettle 98 

Opera Caramel Fudge 99 

Chocolate and Vanilla Cream Squares 100 

Nougat made wholesale 101 

Nougat Kettle 102 

Pail Specialties 103 

Cherry Fruit Nougat 104 

Apricot Nougat 105 

Almond Nougat Squares 106 

Nougat Machine __ __~ 107 



Twentieth Century Candy Teacher 333 

Five Cent Nougat Bar 108 

Wrapped Pail Nougat 109 

Jelly Spiced Gums 110 

Wrapped Nougat 111 

Pine Apple Nougat 112 

Fruit Cake 113 

Princess Nougat 114 

Sultana Raisin Nougat 115 

Cold Water Slab 116 

Cocoanut Work 117 

Iced Cocoanut Sticks 118 

Transparent Iceing 119- 

Iced Pine Apple Nougat 120 

Iced Cocoanut Blocks 121 

Slab Work 122 

Peanut Work 123 

Blanched Peanut Squares 124 

Cocoanut Brittle _: 125 

Pecan and Almond Brittle 126 

Peanut Brittle 127 

Peanut Chips 128 

Adjustable Cutter 129 

Cocoanut Slab Work 130 

Five Cent Nut Cake 131 

Chocolate Sponge 132 

Transparent Peanut Work 133 

Chewing Taffy 134 

Molasses Filbert Taffy 135 

Walnut Taffy 136 

Kiss Machine 137 

Black Walnut Kisses 138 

Salt Water Taffy 139 

Fruit Kisses 140 

Fondant Cream 141 

Cherry and Strawberry Cream 148 

Crystalizing on a Large Scale 149-151 

Prices Paid for Packing 152 

Prices Paid for Dipping 153 

Prices Paid for Iceing Dipping 154 

Prices Paid for Wrapping 155 

Melting Kettle 156 

No. 1 Chocolate Centers 157 

No. 1 Chocolate Centers 153-158 

Maple Walnut Center 160 

Chocolate Dipping Table 161 

Flowing Chocolate Centers 162 

Ice Cream Chocolate Centers 163 

Frapp Cream Center 164 



334 Twentieth Century Candy Teacher 

Whipp Cream Center 165 

Enrober Chocolate Machine 166 

Assorted Pail Chocolates 167 

Kihlgren System 168 

Pail Chocolates 169 

Temperate of Chocolate Coating Room 170 

Machine Chocolate Cream Drops 171 

Enrober Portable Board Rack, 172 

French Cream Mix 173 

Strawberries 174 

Mint and Wintergreen Wafers 175 

Peppermint Wafers 176 

Grain Work 177 

Cream Eggs 178' 

Crystalized Hand Dips 179 

Cream Dipping Table 180 

Centers for Hand Made 181 

Butter Cream Work 182-183 

Five Cent Pine Apple Cake 184 

Five Cent Goods 185 

Cordial Work 187-186 

Cream Almonds 188 

Banana Cream Sticks 189 

Chocolate Cream Center Scrap 190 

Maraschino Cherries 1 191 

California White Grapes 192 

Geneva Cream Bars 193 

Apricot Jelly Cream Bars 194 

Oriental Cream 195 

How to Cook Rock Candy 196 

Chocolate Melting Kettle 197 

How to Mix Chocolate Coating 199-198 

Hard Goods on the Fire 200 

Horehound Tablets * 201 

Horehound Drops 202 

Power Drop Machine 203 

Menthol Horehound Drops 204 

Pure Sugar Stick 206-205 

Butter Cup Cutter 207 

Butter Cups 208-209 

Batch Spinning Machine 210 

Stick Candy 211 

Iceland Moss Squares 212 

Ball Machine 21(3 

Honeycomb Stick 214 

Peanut Chips 215 

Nucoa Butter Pillows 216 

Apricot Butter Cups 217 



DEC 6 1912 




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